Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0
Recipe by Cooking Light May 2015


Credit: Jason Varney; Styling: Lindsey Lower

Recipe Summary test

Serves 4 (serving size: 1 wedge and about 3 tablespoons tomato mixture)


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons olive oil in a medium nonstick skillet over medium heat. Spread pasta mixture in pan; cook 3 minutes. Combine green onions, milk, chopped fresh basil, 1/2 teaspoon kosher salt, pepper, eggs, and mozzarella cheese in a large bowl. Add egg mixture to pan. Reduce heat to medium-low; cover and cook 8 minutes or until set. Combine tomatoes, sliced basil, 1 tablespoon olive oil, vinegar, and 1/8 teaspoon kosher salt in a bowl. Cut frittata into 4 wedges; top with tomato mixture.


Nutrition Facts

302 calories; fat 18.2g; saturated fat 5.4g; mono fat 9.4g; poly fat 2.5g; protein 16g; carbohydrates 18g; fiber 1g; cholesterol 290mg; iron 2mg; sodium 594mg; calcium 157mg.