Spaghetti, Artichoke Heart and Zucchini Frittata

Spaghetti, Artichoke Heart and Zucchini Frittata

This frittata makes great use of leftover pasta. Toss in any vegetables you have on hand: thin, fresh asparagus cut into small pieces is especially nice.

Ingredients

5 large eggs 1/2 tsp table salt 1/4 tsp black pepper 1 3/4 cup cooked whole-wheat spaghetti, made fresh or leftovers 14 oz canned artichoke hearts, without oil, drained, cut into wedges 3/4 cup shredded fat-free mozzarella cheese 1/3 cup parsley, fresh, chopped 1 Tbsp olive oil, divided 1 medium onion, chopped 1 medium zucchini, shredded 2 tsp minced garlic 1 4 1/2 oz canned tomato sauce, Italian-style

Instructions

1. Place oven rack in top position in oven. Preheat oven to 375�F. 2. Beat eggs, salt and pepper together in a medium bowl. Stir in spaghetti, artichoke hearts, cheese and parsley; set aside. 3. Heat 1 teaspoon of oil in a large nonstick skillet with an ovenproof handle over medium-high heat. Add onion and cook until lightly browned, about 3 minutes. Add zucchini and saut� until zucchini and onions are tender, about 3 minutes. Stir in garlic; cook 30 seconds until fragrant. Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean. 4. Heat remaining 2 teaspoons of oil in skillet; swirl to coat pan. Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 5 minutes. 5. Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes. 6. Meanwhile, heat sauce in microwave or in a small saucepan over low heat. 7. Loosen edges of frittata with a spatula and then invert frittata onto a serving platter; cut into 6 wedges. Serve drizzled with warmed sauce.

Yields 1/6 of frittata and about 1/4 cup of sauce per serving.

Source Weight Watchers

Contributed by:

 * Catsrecipes Y-Group