Vegetable Pasta Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp olive oil1 onion, chopped3 cloves garlic, chopped1.5 cups leeks, chopped1.5 cups mushrooms, chopped1 large plum tomato, chopped.5 cup basil, chopped5 cups leftover spaghetti6 eggs, beaten.25 cup skim milk1 cup shredded cheese (mozarella/cheddar mix)salt and pepper to tastered pepper flakes (optional)
In a large saute pan, heat the olive oil.
Add the garlic and onion and saute until soft.
Add in the leeks, saute for a few minutes. Add in the mushrooms, saute a few more minutes. Add in the tomato and basil. Saute two minutes.
Mix in the pasta - stir into the veggies.
In a separate bowl, beat the eggs with the milk. Add in salt, pepper, and chili flakes to taste.
Pour egg mixture over pasta/veggie mixture.
Sprinkle cheese over the mixture.
Bake in 350 degree oven for 15-20 minutes.
This recipe makes 8-10 servings. Great with a salad for any meal of the day!
Number of Servings: 8
Recipe submitted by SparkPeople user HINDYG.
Add the garlic and onion and saute until soft.
Add in the leeks, saute for a few minutes. Add in the mushrooms, saute a few more minutes. Add in the tomato and basil. Saute two minutes.
Mix in the pasta - stir into the veggies.
In a separate bowl, beat the eggs with the milk. Add in salt, pepper, and chili flakes to taste.
Pour egg mixture over pasta/veggie mixture.
Sprinkle cheese over the mixture.
Bake in 350 degree oven for 15-20 minutes.
This recipe makes 8-10 servings. Great with a salad for any meal of the day!
Number of Servings: 8
Recipe submitted by SparkPeople user HINDYG.
Nutritional Info Amount Per Serving
- Calories: 266.8
- Total Fat: 10.1 g
- Cholesterol: 151.9 mg
- Sodium: 151.2 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.4 g
- Protein: 13.5 g
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