Photo of Spaghetti, Artichoke Heart and Zucchini Frittata by WW

Spaghetti, Artichoke Heart and Zucchini Frittata

Points® value
Total Time
41 min
20 min
21 min
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.


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

cup(s), fresh, chopped

Olive oil

1 tbsp(s)


1 medium, chopped


1 medium, shredded

Minced garlic

2 tsp(s)

Canned tomato sauce

14½ oz, Italian-style


  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.