Thursday, May 12, 2005

Spaghetti Frittata

Spaghetti Frittata (Adapted from Ellie Krieger)

1/4 cup sun-dried tomatoes
6 large eggs
4 large egg whites
1 tablespoon olive oil
1 small onion, sliced thinly into half moons
5 cups coarsely chopped spinach
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups cooked whole-wheat spaghetti combined with 1/2 cup marinara sauce
2 ounces fresh grated Parmesan cheese

In a small bowl, add sun-dried tomatoes - cover with boiling water and set aside to plump up for 10 minutes. Drain and coarsely chop.

In a medium bowl whisk together eggs and egg whites.

In a large oven-safe skillet, heat oil over medium-high. Add onion - cook until the onion is softened, about 3 to 5 minutes. Stir in spinach, garlic, salt and pepper. Cook until the spinach wilts, about 1 to 2 minutes. Stir in pasta and chopped sun-dried tomatoes until combined. Pour eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook until eggs are set on the edges but not in the middle, about 6 to 8 minutes.

Preheat the broiler

Scatter the top of the frittata with the cheese and place under the broiler. Bake until the center has set and the top is golden, about 2 to 5 minutes. Remove and let cool a few minutes before serving.

Makes about 4 to 6 servings.

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