Spaghetti, Artichoke Heart and Zucchini Frittata
2
Points® value
Total Time
41 min
Prep
20 min
Cook
21 min
Serves
6
Difficulty
Moderate
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