Breakfast/Brunch : Egg dishes Last Updated: Jul 13th, 2009 - 18:47:15 Pasta Frittata By Sandra Woodruff  Printer friendly page Yield: 4 servings 1 1/2 cups cooked thin or angel hair whole grain spaghetti 1 cup cooked chopped broccoli, cauliflower, asparagus, zucchini, or any combination of leftover vegetables 2 tablespoons sun-dried tomatoes packed in olive oil, drained 2 cups fat-free egg substitute 3 tablespoons grated Parmesan cheese 1/4 teaspoon ground black pepper 1 cup shredded reduced-fat mozzarella or white cheddar cheese 1. Place the spaghetti, vegetables, and sun-dried tomatoes in a large bowl. Set aside. 2. Combine the egg substitute, Parmesan cheese, and pepper in a bowl and whisk to mix. Pour over the spaghetti mixture and toss to mix. 3. Coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the pasta mixture to the skillet and spread evenly in the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes without stirring, until the bottom is nicely browned and the eggs are set around the edges (the top will still be runny). 3. Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler). Place the skillet under a preheated broiler and broil for several minutes, or until the eggs are set but not dry. Sprinkle the cheese over the top and broil for another minute to melt the cheese. Cut the frittata into 4 wedges and serve hot. Nutritional Facts (per serving) Calories: 246   Carbohydrates: 20 g   Fiber: 3.9 g   Fat: 7.1 g   Sat. Fat: 4 g Cholesterol: 19 mg    Protein: 26 g   Sodium: 508 mg    Calcium: 344 mg Potassium: 361 mg GI rating: low Diabetic exchanges: 3 lean meat, 1 starch, 1 vegetable © Copyright 2005 by eatsmarttoday.com Top of Page