Frittata with Leftover Spaghetti

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Category : Pastas/Risottos

Recipe : Frittata with Leftover Spaghetti

Purists may claim that leftover spaghetti is best cold, straight from the container, but
Neapolitans recycle it into a delicious omelet that makes a great brunch or late
supper. Add a salad or vegetable and you've got a meal.

Makes 4 servings

2 cups fat-free egg substitute
3 cups cooked spaghetti
1 1/2 cups Tomato Sauce
3/4 ounce Parmesan cheese, grated
Freshly ground black pepper, to taste

Place the broiler rack 5" from heat. Preheat the broiler.
In a medium bowl, beat the egg substitute until frothy.
Spray the entire inside of a large nonstick skillet with a heatproof handle with
nonstick cooking spray; place over medium heat 30 seconds. Pour the egg
substitute into the skillet, tilting to cover the bottom of the pan. Arrange the
spaghetti and pour the Tomato Sauce evenly over the egg substitute. Reduce the
heat to low; cook 10-12 minutes, until the underside is set.
Broil the frittata 1-1 1/2 minutes, until the top is set and a light crust is formed.
Slide the frittata onto a large plate or platter; sprinkle evenly with the cheese
and pepper. Cut into 4 equal wedges and serve.

SERVING (1 WEDGE) PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1 3/4 Proteins, 1 1/2
Breads.

PER SERVING: 284 Calories, 6 g Total Fat, 2 g Saturated Fat, 4 mg Cholesterol, 411
mg Sodium, 37 g Total Carbohydrate, 3 g Dietary Fiber, 20 g Protein, 127 mg Calcium