Herbed spaghetti frittata

Yield: 2 servings

Measure Ingredient
1 cup Cooked Spaghetti
2 tablespoons Chopped Fresh Parsley
1 tablespoon Chopped Fresh Basil
1 teaspoon Chopped Fresh Tarragon
½ teaspoon Chopped Fresh Rosemary
2 ounces Fat-Free Cream Cheese; Cut In Small Pieces
¼ teaspoon Pepper
5 larges Egg Whites; Lightly Beaten
1 large Egg Yolk; Lightly Beaten
\N \N Vegetable Cooking Spray
3 \N Garlic Cloves; Minced
6 slices Sliced Tomato; 1/4 Inch Thick
¼ cup Asiago Cheese; Grated

Preheat oven to 450?. Combine first 9 ingredients in a large bowl, and stir well. Set aside. Place a 10-inch nonstick skillet coated with cooking spray over medium heat until hot. Add garlic; sauté 3 minutes. Stir in spaghetti mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set. Arrange tomato slices over frittata; sprinkle with Asiago cheese. Wrap handle of skillet with foil; place skillet in oven, and bake at 450? for 5 minutes or until set. Note: Substitute ¾ cup egg substitute for 5 egg whites and 1 egg yolk, if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Oct 01, 1999, converted by MM_Buster v2.0l.

Similar recipes