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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 276.0
  • Total Fat: 12.2 g
  • Cholesterol: 216.5 mg
  • Sodium: 427.4 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 13.9 g

View full nutritional breakdown of Spaghetti Frittata ANNI calories by ingredient
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Spaghetti Frittata ANNI

Submitted by: JOEANNI

Introduction

In my blog. Gourmet Diet. This is a very versatable recipe. Use what ever veggies you have in the fridge. Great use for left over spaghetti. Makes enough for an easy breakfast for company. In my blog. Gourmet Diet. This is a very versatable recipe. Use what ever veggies you have in the fridge. Great use for left over spaghetti. Makes enough for an easy breakfast for company.
Number of Servings: 4

Ingredients

    Whole Wheat Spaghetti, cooked (pasta), 2 cup
    Sauce, Bertolli Tomato and Basil Spaghetti Sauce, 0.5 cup
    Egg, fresh, 4 large
    Onions, raw, 1 cup, chopped
    Green Peppers (bell peppers), 0.5 cup, chopped
    Peppers, sweet, red, fresh, .5 cup, chopped
    Zucchini, .5 cup, sliced
    Olive Oil, 1 tbsp
    Black Olives, 8 jumbo
    Parmesan Cheese, grated, 4 tbsp
    Pinch of salt and pepper and red pepper flakes

Directions

1. Preheat Broiler
2. Chop Veggies
3. Add olive oil to the pan add veggies and saute till softed over medium heat.
4. Mix eggs, add salt, pepper and pepper flakes.
5. Add 2 tablespoons of the cheese and the pasta
6. Mix well and add to the skillet with the veggies.
7.Lower the heat slightly and cover. Cook about 5 minutes untill the edges are set but still runny in the middle.
8. Add the last 2 tablespoons of the cheese and put under the broiler till golden brown on the top.
9. Let cool and loosen from the pan and slide off onto a plate.

Number of Servings: 4

Recipe submitted by SparkPeople user JOEANNI.






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