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Photo of Spaghetti, artichoke and zucchini rrittata by WW

Spaghetti, artichoke and zucchini rrittata

2
Points®
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 all make great frittata ingredients. This frittata utilizes whole wheat spaghetti to make it super hearty. Artichoke hearts, onion and zucchini add a variety of textures and the much-loved vegetable presence. Topped with simple tomato sauce, this dish is a wonderful Italian weeknight dinner dish or brunch main. Ready in a quick 40 minutes, you can serve each portion with some grilled asparagus or atop some peppery arugula. Any smaller shape pasta can work here if you have some leftover penne or rotini from a previous meal.

Ingredients

Egg

5 large egg(s)

Table salt

½ tsp

Black pepper

¼ tsp

Cooked whole-wheat spaghetti

1¾ cup(s), made fresh or leftover

Canned artichoke hearts, drained

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, divided

Onion

1 medium, chopped

Uncooked zucchini

1 medium, shredded

Jarred 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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