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| Servings: | 8 |
| Author Notes: |
Spaghetti adds unique texture to this flavorful frittata with a combination of garlic, fresh broccoli, sun-dried tomatoes, Parmesan cheese and walnuts. |
| Ingredients: |
1 clove garlic, minced
non-stick cooking spray 4 whole eggs 4 egg whites 5 ounces spaghetti, cooked according to package directions (leftover is okay) 1/2 teaspoon salt 1/2 cup small broccoli florets, blanched 2 tablespoons oil-free sun-dried tomatoes, rehydrated and diced 1/4 cup shredded Parmesan cheese 1/2 cup California walnut halves and pieces |
| Instructions: |
Preheat oven to 425ºF. In a small non-stick pan coated with cooking spray, sauté garlic over medium heat until lightly browned. In a large bowl, whisk together eggs and egg whites. Stir in spaghetti, garlic, salt, broccoli, sun-dried tomatoes, Parmesan cheese and 1/2 of the walnuts. Mix well. Coat a 10-inch non-stick skillet with cooking spray. Over medium-low heat, add the egg mixture and flatten over the pan with a spatula. Top egg mixture with remaining walnuts. Reduce heat to low, cover the pan and cook 10-12 minutes until the eggs are set. Uncover pan and place in pre-heated oven for an additional 3-5 minutes as needed to set top. Nutrition information per serving: |
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