Roasted tomato-pasta frittata with parmesan toast
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic, halved | |
| 4 | Italian bread slices, (1-1/2-ounce) | |
| 1½ | tablespoon | Grated Parmesan cheese |
| 5 | mediums | Tomatoes, (1-1/2 pounds) cut into 1/2-inch-thick slices |
| 1 | tablespoon | Grated Parmesan cheese |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Hot sauce |
| 7 | Egg whites, lightly beaten | |
| 4 | Egg yolks, lightly beaten | |
| 1 | cup | Cooked spaghetti (5 ounces uncooked pasta) |
| ½ | cup | Torn fresh basil leaves |
| 1 | teaspoon | Olive oil |
Directions
Rub the garlic on one side of each bread slice, and place slices on a baking sheet; sprinkle with 1-½ tablespoons Parmesan cheese. Broil 2 minutes or until lightly browned; set Parmesan toast aside.
Arrange tomato slices in a single layer on a baking sheet lined with heavy-duty aluminum foil. Bake at 450 degrees for 40 minutes, turning after 20 minutes. Peel and discard skins.
Combine 1 tablespoon Parmesan cheese, salt, hot sauce, egg whites, and egg yolks in a large bowl; stir well. Stir in tomato slices, spaghetti, and basil; set aside.
Heat oil in a medium nonstick skillet over low heat. Add egg mixture, and cook 15 minutes or until set (do not stir). Wrap handle of skillet with foil; broil for 3 minutes or until top is set. Yield: 4 servings (serving size: 1 frittata wedge and 1 Parmesan toast slice).
Per serving: 279 Calories; 9g Fat (29% calories from fat); 16g Protein; 33g Carbohydrate; 215mg Cholesterol; 484mg Sodium Serving Ideas : Serve immediately with Parmesan toast.
Recipe by: Cooking Light, June 1995, page 128 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.