Spinach and Penne Frittata

Yield: 4 servings (serving size: 1/4 of frittata)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 7.8g
  • Saturated fat: 3.8g
  • Protein: 25.0g
  • Carbohydrate: 24.6g
  • Cholesterol: 118mg
  • Iron: 4.6mg
  • Sodium: 801mg
  • Calories from fat: 26%
  • Fiber: 2.9g
  • Calcium: 293mg

Ingredients

  • 2 (8-ounce) cartons egg substitute
  • 2 large eggs
  • 1/3 cup (1.3 ounces) preshredded part-skim mozzarella cheese
  • 1/4 cup 2% reduced-fat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon olive oil
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 (6-ounce) package baby spinach
  • 1 1/2 cups hot cooked penne
  • 1/2 cup chopped tomato
  • 1/4 cup (1 ounce) preshredded Parmesan cheese

Preparation

  1. Preheat broiler.
  2. Combine first 6 ingredients in a medium bowl.
  3. Heat olive oil in a large ovenproof nonstick skillet over medium heat. Sauté onion and garlic 3 minutes or until tender. Add spinach; cook 3 minutes or until spinach wilts. Add pasta, tomato, and egg mixture; cook 6 minutes or until almost set. Sprinkle with Parmesan cheese.
  4. Broil 5 minutes or until cheese melts.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach and Penne Frittata Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy