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Pasta Frittata
Ingredients:
6 eggs
1/2 cup (125 mL) milk
1/2 cup (125 mL) grated Parmesan cheese
1/2 cup (125 mL) all-purpose flour
1 tsp (5 mL) salt
1/2 tsp (5 mL) pepper
1 Tbsp (15 mL) butter
1 cup (250 mL) grated Swiss or Cheddar cheese
1/2 cup (125 mL) cooked broccoli
2 Tbsp (25 mL) chopped fresh parsley
1 1/2 tsp (7 mL) dried oregano
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) onion powder
3 cups (750 mL) cooked pasta (e.g. Vermicelli, Angel hair, Fuseli, or Penne)
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Instructions:
In a large bowl, beat eggs with milk, cheese, flour, salt and pepper. Add grated cheese, broccoli, parlsey, basil, oregano, onion powder and cooked pasta. Heat butter in a 10-inch (26 cm) non-stick pan. Add egg mixture. Cook until bottom is set - about 10 to 15 minutes - gently shaking to rotate uncooked eggs to the bottom. Reduce heat if bottom is browning too much. Place under broiler and watch carefully for a few minutes to set the top. To serve, slide onto platter and cut into wedges.
Makes 4-5 servings.
Nutrients per serving:
Calories: 468
Carbohydrates: 31.8 g
Fat: 24.5 g
Protein: 29.4 g
Sodium: 1405 mg
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