Nutrient-Dense: This vegetarian frittata takes inspiration from Greek spanakopita flavours
- Portion size 6 servings
Ingredients
Method
In large pot of boiling salted water, cook spaghetti for 6 minutes. Add spinach and cook for 2 minutes or until spaghetti is tender but firm. Drain well.
Whisk together eggs and 1/4 tsp (1 mL) each salt and pepper; toss into pasta mixture along with feta and red pepper.
Heat lightly oiled large nonstick skillet over medium-high heat; pour in egg mixture. Reduce heat to medium; cook for 10 minutes or until bottom is golden and set.
Place plate over skillet; invert frittata onto plate and slide back into skillet, cooked side up. Cook for 8 minutes longer or until set. Cut into wedges to serve.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 452 mg
- Protein 17 g
- Calories 294.0
- Total fat 10 g
- Cholesterol 233 mg
- Saturated fat 5 g
- Total carbohydrate 34 g
%RDI
- Iron 31.0
- Folate 71.0
- Calcium 23.0
- Vitamin A 88.0
- Vitamin C 68.0
