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Noodle Frittata


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  • 2 teaspoons vegetable oil
  • 1 cup chopped broccoli florets
  • 1/2 cup diced carrot
  • 1/2 cup frozen green peas thawed
  • 1 cup hot cooked angel hair (about 2 ounces uncooked pasta)
  • 4 large eggs lightly beaten
  • 2 large egg whites lightly beaten
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup (2 ounces) shredded reduced-fat extra-sharp Cheddar cheese
  • 1 cup low-fat vegetable primavera spaghetti sauce


Servings 1


Step 1

Heat oil in a large nonstick skillet over medium heat. Add broccoli, carrot, and peas; sauté 8 minutes. Stir in pasta; sauté 1 minute. Combine eggs, egg whites, salt, and pepper in a large bowl; stir with a whisk. Stir egg mixture into vegetable mixture in skillet, and cook 5 minutes. Top with cheese.

Preheat broiler. Wrap handle of skillet with foil; broil frittata 1 1/2 minutes. Serve with spaghetti sauce.

Serving Size: 1 wedge and 1/4 cup sauce

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