Spaghetti Frittata
This frittata is generous enough to enjoy hot with warmed pasta sauce, then cold in a sandwich for a couple of days, with another portion left to freeze for later.
This recipe makes 4 servings
Photo: Spaghetti Frittata
Photography by Hasnain Dattu
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 415 |
| pro | 26 g |
| total fat | 19 g |
| sat. fat | 4 g |
| carb | 32 g |
| fibre | 2 g |
| chol | 391 mg |
| sodium | 980 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 19% |
| vit A | 18% |
| vit C | 20% |
| folate | 50% |
Suggested Recipes
Ingredients
Preparation:
In 10-inch (25 cm) ovenproof skillet, heat oil over medium heat; fry ham, green onions, green pepper, thyme and half each of the salt and pepper until vegetables are tender, about 5 minutes. Add spaghetti and toss until heated through, about 3 minutes.
Meanwhile, in large bowl, whisk together eggs, water and remaining salt and pepper; pour over pasta in pan (do not stir). Transfer pan to 350°F (180°C) oven; bake until puffy and eggs are set, about 25 minutes. Let stand for 5 minutes.
Using flexible spatula, loosen edge and bottom of frittata. Slide out onto plate or cutting board; cut into wedges. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Transfer to conveniently sized airtight containers and refrigerate for up to 3 days or freeze for up to 1 month.)
Additional Information
-
Tip: If your skillet handle is made of plastic or wood, wrap it in aluminum foil to ovenproof it.
Source
Canadian Living Magazine: October 2005
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