Vegetable Pasta Frittata
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegetable Pasta Frittata calories by ingredient
Number of Servings: 8
Ingredients
-
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1.5 cups leeks, chopped
1.5 cups mushrooms, chopped
1 large plum tomato, chopped
.5 cup basil, chopped
5 cups leftover spaghetti
6 eggs, beaten
.25 cup skim milk
1 cup shredded cheese (mozarella/cheddar mix)
salt and pepper to taste
red pepper flakes (optional)
Directions
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.