Noodle-and spinach frittata

Yield: 4 Servings

Measure Ingredient
⅓ cup Fat-Free Milk
¼ teaspoon Salt
¼ teaspoon Pepper
4 larges Egg Whites
3 larges Eggs
2 cups Cooked Fine Egg Noodles; (3.5 Oz Raw)
1 pack Frozen Chopped Spinach; Thawed, Drained
1 teaspoon Stick Margarine Or Butter
Cooking Spray
2 Cloves Garlic; Crushed
¼ cup Shredded Fontina Or Swiss Cheese

Combine first 5 ingredients; stir well with a whisk. Stir in noodles and spinach. Melt margarine in a 10-inch ovenproof skilled coated with cooking spray over medium heat. Add garlic; saute 1 minute. Spread egg mixture in skillet. Cover; reduce heat to low. Cook 6 minutes or until top is almost set. Uncover; sprinkle with cheese. Preheat broiler. Broil 5 minutes. Serve immediately.

Recipe by: Cooking Light, J/F 98, pg. 164 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998

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