Spaghetti Frittata ANNI
- Minutes to Prepare:
- Minutes to Cook:
- 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 largeOnions, 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
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.
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.
Nutritional Info 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
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