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Spaghetti, Artichoke and Zucchini Frittata

Total Time
41 min
Prep
20 min
Cook
21 min
Serves
6
Difficulty
Moderate
Frittatas are a wonderful way to use up small bits of leftovers. Cooked grains, roasted vegetables and shrimp — even a few beans — make great frittata ingredients.
Ingredients

egg(s)

5 large

table salt

½ tsp

black pepper

¼ tsp

cooked whole-wheat spaghetti

1¾ cup(s), made fresh or leftover

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, divided

uncooked onion(s)

1 medium, chopped

uncooked zucchini

1 medium, shredded

minced garlic

2 tsp

canned tomato sauce

14½ oz, Italian-style

Instructions

  1. Place oven rack in top position in oven. Preheat oven to 375°F.
  2. In a medium bowl, beat together eggs, salt and pepper. 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 sauté until lightly browned, about 3 minutes. Add zucchini and sauté until vegetables are tender, about 3 minutes more. Stir in garlic; cook 30 seconds until fragrant. Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean with a paper towel.
  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 3 to 5 minutes.
  5. Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes.
  6. Meanwhile, heat sauce in microwave or in a small saucepan over low heat.
  7. Loosen edges of frittata with a spatula and then invert frittata onto a serving platter. Cut into 6 wedges; serve drizzled with warmed sauce. Yields 1 slice of frittata and about 1/4 cup of sauce per serving.

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