Spaghetti, Artichoke Heart and Zucchini Frittata
2
Points®
Total time: 41 min • Prep: 20 min • Cook: 21 min • Serves: 6 • Difficulty: Easy
A great use of leftover pasta, this frittata tastes great with any vegetable, not just zucchini. Thin, fresh asparagus cut into small pieces is especially nice.
Ingredients
Raw egg
5 large
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Cooked whole-wheat spaghetti
1¾ cup(s), made fresh or leftovers
Canned artichoke hearts without oil
14 oz, drained, cut into wedges
Shredded fat free mozzarella cheese
¾ cup(s)
Fresh parsley
⅓ cup(s), fresh, chopped
Olive oil
1 tbsp(s)
Onion
1 medium, chopped
Zucchini
1 medium, shredded
Minced garlic
2 tsp(s)
Canned tomato sauce
14½ oz, Italian-style
Instructions
1
Place oven rack in top position in oven. Preheat oven to 375°F.
2
Beat eggs, salt and pepper together in a medium bowl. Stir in spaghetti, artichoke hearts, cheese and parsley; set aside.
3
Heat 1 teaspoon of oil in a large nonstick skillet with an ovenproof handle over medium-high heat. Add onion and cook until lightly browned, about 3 minutes. Add zucchini and sauté until zucchini and onions are tender, about 3 minutes. Stir in garlic; cook 30 seconds until fragrant. Spoon vegetable mixture into bowl with egg mixture; wipe skillet clean.
4
Heat remaining 2 teaspoons of oil in skillet; swirl to coat pan. Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 5 minutes.
5
Transfer skillet to oven and bake until frittata is completely set in centre, about 5 minutes.
6
Meanwhile, heat sauce in microwave or in small saucepan over low heat.
7
Loosen edges of frittata with spatula then invert onto serving platter and cut into 6 wedges. Serve drizzled with warmed sauce. Yields 1/6 of frittata and about 1/4 cup of sauce per serving.
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