Herbed spaghetti frittata
2 servings
Ingredients
| Quantity | 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 |
| Vegetable Cooking Spray | ||
| 3 | Garlic Cloves; Minced | |
| 6 | slices | Sliced Tomato; 1/4 Inch Thick |
| ¼ | cup | Asiago Cheese; Grated |
Directions
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.