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 Edit

  • 5 large eggs
  • ½ tsp table salt
  • ¼ tsp black pepper
  • 1¾ cup cooked whole-wheat spaghetti, made fresh or leftovers
  • 14 oz canned artichoke hearts, without oil, drained, cut into wedges
  • ¾ cup shredded fat-free mozzarella cheese
  • ⅓ cup parsley, fresh, chopped
  • 1 tbsp olive oil, divided
  • 1 medium onion, chopped
  • 1 medium zucchini, shredded
  • 2 tsp minced garlic
  • 1 4½ oz cannetomato sauce, italian-style

Directions Edit

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

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