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.