5 pt. Spaghetti Frittata
Source of Recipe
internet
List of Ingredients
4 cups spaghetti -- cooked
4 teaspoons olive oil
3 onions -- chopped
2 large eggs
2 large egg whites
1/2 cup skim milk
1/3 cup nonfat parmesan cheese -- grated
2 tablespoons fresh parsley -- chopped
2 tablespoons fresh basil -- chopped
1 teaspoon fresh ground black pepper
1 tomato -- optional, dicedRecipe
In a large pot of boiling salted water, cook spaghetti until Tender but firm. Drain and refresh with cold water. In a 12-inch nonstick skillet, heat oil over medium heat. Add onions and sautŽ until golden, 10 to 12 minutes. Transfer the onions to a small bowl and let cool slightly. Wipe out the skillet. In a large bowl, whisk together eggs, egg whites and milk. Stir in the reserved onions, Parmesan, parsley, basil, salt and pepper.
Add the spaghetti. Spray the skillet well with nonstick cooking spray and heat it over medium heat. Pour in the egg mixture and distribute it evenly in the pan. Cook until the underside is golden, moving the pan around on the burner to ensure even cooking, about 6 minutes. Invert a large platter over the skillet, grasp the platter and skillet with oven mitts and carefully turn over. Lift off the skillet and spray it again with nonstick cooking spray. Slide the frittata back into the skillet and cook until the bottom is golden. Slide the frittata on a platter. If desired, garnish with tomatoes.
Serves 8.
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Per serving: 236 Calories (kcal); 4g Total Fat; (16% calories from fat); 10g Protein;
39g Carbohydrate; 51mg Cholesterol; 78mg Sodium
Food Exchanges: 2 Grain Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
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