Spaghetti Frittata

By Katecooks

recipe by Ellie Krieger

cal 220
total fat 9g
sat fat 2.5g
mono fat 2g
poly fat 0.75g
protein 15g
carb 20g
fiber 4g
choles 185mg
sodium 540mg

Ingredients

• 10 eggs
• 1 tbs olive oil
• 1 sm onion, sliced thinly into half moons
• 1 bunch fresh spinach about 1/2 pound, washed dried and coarsely chopped
• 1/4 cup sun dried tomatoes reconstituted in boiling water for 10 min, chopped
• 1 large clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 2 cups cooked whole wheat spaghetti tossed with 1/2 cup marinara sauce.
• 1/3 cup Parmesan cheese

Preparation

Step 1

1. In med bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 eggs to the bowl and whisk to combine. Set aside.

2. Heat the oil in large oven proof skillet over a med high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3-5 min. Add the spinach, sun dried tomatoes, garlic, salt and pepper and cook until spinach is wilted about 1 min. Add the pasta to the pan and stir to combine. Pour the eggs over the pasta and vegies. Lower the heat to med-low and cook for 6-8 min, until eggs are set at edges but not in the middle.

3. Preheat the broiler. Sprinkle the top of the frittata with cheese and place under broiler. Cook until the top is set and golden brown. about 2-3 min. Be careful not to over cook.

4. Cut into 6 wedges and serve.