spaghetti frittata
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 74.6
- Total Fat: 1.0 g
- Cholesterol: 0.7 mg
- Sodium: 104.9 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.3 g
- Protein: 4.3 g
View full nutritional breakdown of spaghetti frittata calories by ingredient
Submitted by: TALLTABBY
Introduction
easy hearty breakfast easy hearty breakfastNumber of Servings: 32
Ingredients
-
barilla plus wheat pasta, 8 oz
egg white, fresh, 6 large or 1 cup
Milk, 1%, 1/2 cup
Parmesan Cheese, grated, 3/4 oz
Salt, 1 tsp
Pepper, black, 1/2 tsp
Olive Oil, 4 grams
Directions
cook spaghetti in a large pot of boiling salted water untill tender but firm. Drain and refresh with cold water.
Wisk together eggs, and milk in a large bowl. Stir in parmesan, salt and pepper. Add Spaghetti.
Spray the pan well with nonstick cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook untill 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, grap the platter and skillet with oven mitts and carefully turn over. Lift off the skillet and spary it again with nonstick spray. Slide the frittat back into the skillet and cook untill the bottom is golden. Slide the frittat onto a platter. Garnish with tomatoes if using.
Number of Servings: 32
Recipe submitted by SparkPeople user TALLTABBY.
Wisk together eggs, and milk in a large bowl. Stir in parmesan, salt and pepper. Add Spaghetti.
Spray the pan well with nonstick cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook untill 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, grap the platter and skillet with oven mitts and carefully turn over. Lift off the skillet and spary it again with nonstick spray. Slide the frittat back into the skillet and cook untill the bottom is golden. Slide the frittat onto a platter. Garnish with tomatoes if using.
Number of Servings: 32
Recipe submitted by SparkPeople user TALLTABBY.
