Pasta and Vegetable Frittata
You can never have too many main course recipes, so give Pastan and Vegetable Frittatan a try. One portion of this dish contains about 22g of protein, 21g of fat, and a total of 396 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up basil, milk, olive oil, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Preheat oven to 425F. Warm oil in a 10-inch nonstick skillet over medium-high heat.
Add onion and zucchini; cook for 2 minutes, stirring.
Add garlic, tomato and spinach and cook 2 minutes longer, stirring, until spinach wilts. Season with salt and pepper. Toss in spaghetti and mix thoroughly so vegetables and pasta are evenly distributed.
Whisk milk, 1 tsp. salt and 1/2 tsp. pepper with eggs.
Pour into skillet and swirl to coat vegetables and spaghetti with mixture. Cook 1 minute, stirring just until eggs begin to set on bottom.
Sprinkle cheeses on top and place skillet in oven.
Bake until eggs have set in center, 10 to 12 minutes. Preheat broiler to high and set a rack 4 inches from heat. Broil frittata until golden brown on top, 1 to 2 minutes, watching carefully to prevent it from burning.
Sprinkle frittata with basil.
Cut into 4 wedges and serve.