Spaghetti Frittata

An Italian inspired omelet!

Meatless Monday is here again! Seriously, between work and school the days are just flying by! I’d been craving to make this recipe, one because it’s delicious, two because it’s super healthy and delicious!

It gives you the feel of eating spaghetti without nearly as many calories! Oh, and it counts for meatless monday! It’s such a great light dinner or even lunch! So when I decided to make this it was official Becky clumsy day or something. I literally had to make pasta THREE times because somehow kept managing to let my strainer lid fall off the pot into the sink and dump the noodles everywhere. Classic Becky. But when I got enough noodles finally it was definitely worth it! It’s also great and so easy if you have spaghetti pasta left over from a previous meal, wish I had!

Also I tend to use a nonstick skillet and flip my frittatas, it tends to work out better for me, plus my non stick has a plastic handle. The other option is to cook it halfway on the stove and then move it to the oven or cook it entirely in the oven, but I’ve always had success with the stove flipping method.

The Innards:

3 cups cooked Spaghetti (6 oz)
2 whole Eggs
2 Egg Whites
2 TBSP Olive Oil
2 White Onions, chopped
1 – 15oz can Diced Tomatoes, drained (or one whole tomato diced)
1/2 cup Fat Free Milk
1 cup Mozzarella Cheese, shredded
1 clove Garlic, chopped
1 TBSP fresh Parsley, chopped
1 TBSP fresh Basil, chopped
S + P

Prep Time: 20 minutes (if you need to cook the pasta)

Cook Time: 30 minutes

Serves: 6

Calories per serving: 237, Fat: 9, Carbs: 27, Protein: 6

How to Cook the Frittata:

1. Boil your spaghetti until it is al dente.

2. Drain and set aside when done.

3. Meanwhile, in a large non stick skillet, heat your oil on medium and add your onions.

4. Cook the onions for 10 minutes until they are soft then add the garlic and cook another two minutes.

5. When they are done set them aside in a bowl to cool.

6. In a large mixing bowl, whisk together your eggs, milk, parsley, basil, salt and pepper.

7. Add your tomatoes and cheese to the egg mixture.

8. Add your pasta and onion last, you don’t wan them too hot or they will cook the egg.

9. Spray the same skillet with nonstick cooking spray and add the egg mixture over medium heat and cook about 10 minutes covered, until the bottom is golden brown.