Italian Pasta Frittata

This quick, hearty recipe is a terrific way to use up leftover pasta.

  • Prep time: 15 min
  • Makes: 6 servings
  • Cook time: 20 min

Nutritional Information

PER SERVING

  • Calories 256
  • Fat 12 g
  • Saturated Fat 6 g
  • Carbohydrates 21 g
  • Fibre 3 g
  • Protein 18 g
  • Sodium 320 mg
  • Potassium* 211 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

6 / 300 g
Naturegg Nature’s Best shell eggs (or Egg Creations Whole Eggs Original, well shaken)
1 3/4 cup / 425 ml
2% milk
1/4 cup / 50 ml
finely grated Parmesan cheese
3
cloves of garlic, minced
3 cup / 750 ml
chopped arugula
2 cup / 500 ml
cooked, whole-wheat spaghetti
1 cup / 250 ml
drained, no added salt canned diced tomatoes
1 cup / 250 ml
shredded part-skim mozzarella cheese, divided
1/2 cup / 125 ml
drained artichoke hearts, rinsed and chopped
1/4 tsp / 1 ml
each salt and pepper (optional)
Chopped fresh basil leaves (optional)

Directions

  1. Lightly coat a 9-inch (23 cm) deep-dish, microwave-safe pie plate with nonstick cooking spray.

  2. In the pie plate, break eggs and whisk with the milk, Parmesan cheese and garlic until well-blended; stir in the arugula, spaghetti, tomatoes, 3/4 cup (175 mL) mozzarella cheese, the artichoke hearts and salt and pepper (if using). Spread out evenly in the prepared pie plate. Sprinkle with the remaining mozzarella cheese.

  3. Microwave on Medium-High (70%) for 20 minutes or until eggs are set. Garnish with basil (if using). Let stand for 5 minutes before cutting into wedges.

Tips

  1. Rinse cold pasta with hot water so that it is less sticky when measuring.

  2. Substitute chopped fresh spinach for the arugula.

This recipe was made with:

Naturegg Nature’s Best

Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal by-products.

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