Pasta and Vegetable Frittata

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

1
Preheat oven to 425F. Warm oil in a 10-inch nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
OvenOven
2
Add onion and zucchini; cook for 2 minutes, stirring.
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ZucchiniZucchini
OnionOnion
3
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.
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Salt And PepperSalt And Pepper
VegetableVegetable
SpaghettiSpaghetti
SpinachSpinach
GarlicGarlic
TomatoTomato
PastaPasta
4
Whisk milk, 1 tsp. salt and 1/2 tsp. pepper with eggs.
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PepperPepper
EggEgg
MilkMilk
SaltSalt
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5
Pour into skillet and swirl to coat vegetables and spaghetti with mixture. Cook 1 minute, stirring just until eggs begin to set on bottom.
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VegetableVegetable
SpaghettiSpaghetti
EggEgg
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6
Sprinkle cheeses on top and place skillet in oven.
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OvenOven
7
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.
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EggEgg
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BroilerBroiler
8
Sprinkle frittata with basil.
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BasilBasil
9
Cut into 4 wedges and serve.
DifficultyMedium
Ready In30 m.
Servings4
Health Score17
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