Spaghetti Frittata (Ellie Krieger)
| Prep Time: 10 min | Serves: 6 |
| Cooking Time: 15 min | Yield: 6 wedges |
from Ellie Krieger's "So Easy", p. 100
Ingredients
- 3/4 cup Cage-free 100% Liquid Egg Whites
- 4 Brown Eggs
- 1 tbsp Extra Virgin Olive Oil
- 1 medium Onion, Sweet
- 8 oz Frozen Chopped Spinach
- 1/4 cup Julienned Sun-dried Tomatoes
- 1 Garlic Clove
- 1/2 tsp Salt
- 1/4 tsp Pepper, Black
- 4 oz Organic Whole Wheat Spaghetti
- 1/2 cup Spicy Red Pepper
- 1/3 cup Parmesan Cheese Grated
Directions
In a medium bowl, whisk to combine egg whites with whole eggs. Set aside.
Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.
Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.