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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Recipe from Eating Well Magazine Sept/Oct 2010 Ingredients:
4 cups cooked spaghetti |
4 teaspoons extra virgin olive oil |
2 medium onions or 1 large onion, chopped |
4 large eggs |
1/2 cup nonfat milk |
1/3 cup parmesan cheese, grated |
2 teaspoons parsley, dry |
2 teaspoons basil, dry |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 tomato, diced (optional) |
Directions:
1. Heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10-12 minutes. Transfer to a bowl and let cool slightly. Wipe out pan.
2. Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.
3. Coat the pan well with cooking spray and place over medium heat. Pour in the egg/spaghetti mixture and distribute evenly in the pan. Cook until the underside is golden, 3-5 minutes.
4. Flip frittata carefully as to not break it. Cook until other side is golden. Serve with diced tomato if desired.
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