Mexican Frittata

By MaryGladys

Ingredients

• 4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli (about 8 oz. uncooked)
• 1 8 oz. carton egg substitute
• 1 cup evaporated skim milk
• 1 cup shredded, reduced-fat Cheddar cheese
• 1 4 oz. can chopped green chiles, drained
• 1/2 cup sliced scallions
• 1/2 tsp ground cumin
• 1/2 tsp salt
• Vegetable oil cooking spray

Details

Servings 1

Preparation

Step 1

Combine first 8 ingredients in a large bowl; set aside.

Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered.

Remove to a serving dish and keep warm. Repeat with remaining mixture.

Top each frittata with salsa and serve immediately