Spaghetti Frittata with Toasty Walnuts and Cheese

By

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: 340 per serving
Percent from Fat: 38%

View complete recipe

  • 4

Ingredients

  • 4 ounces multigrain thin spaghetti, broken in half*
  • 2 teaspoons extra light olive oil, divided
  • 3 large omega eggs
  • 2 large omega egg whites
  • 1/4 teaspoon each: salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 (6 ounce) bag baby spinach
  • 2 tablespoons ground flax meal, such as Bob's Red Mill brand
  • 1/4 cup chopped walnuts
  • 1/4 cup (1 ounce) grated Parmesan cheese, preferably Parmigiano-Reggiano
  • 1-1/3 cups bottled spicy tomato basil pasta sauce, heated
  • 1/4 cup chopped fresh basil

Preparation

Step 1

Heat oven to 350 F. Cook spaghetti according to package directions. Drain well; transfer to a medium bowl and toss with 1 teaspoon of the olive oil. Refrigerate 5 minutes. In a large bowl, combine whole eggs, egg whites, salt and pepper, beating with a fork.

Meanwhile, heat remaining 1 teaspoon oil in a large nonstick oven-proof skillet. Add garlic; saute over medium-high heat 1 minute. Add spinach; cook, turning with tongs 1 minute or until spinach is wilted. Remove pan from heat; let stand 2 minutes. Add spaghetti to egg mixture; mix well. Add spinach mixture to the bowl; mix well. Return mixture to same skillet; top with flax meal, nuts and cheese. Bake 20 minutes or until eggs are set and cheese is melted. Cut into wedges; serve with pasta sauce and garnish with basil.

Substitutions
*2 cups leftover cooked spaghetti may be substituted.

Culinary Taste Tip
Toasting walnuts briefly more than doubles their flavor.

Culinary Technique Tip
Grinding flax seed into flax meal makes it easier for your body to absorb. Keep flax meal in the freezer so it won't oxidize or break down.

View complete recipe