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Easy Walnut and Pasta Frittata
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By California Walnut Board
Posted October 29th, 2008
Servings: 8
Author Notes:

California WalnutsGo Smart with California Walnuts Smart Menus Program: Delicious, convenient recipes aimed at changing the way Americans eat, brought to you by best-selling author and Oprah regular Dr. Michael Roizen and James Beard award-winning cookbook author Mollie Katzen. Smart Menus is designed to help people embrace a smart eating style that’s long on taste and convenience and short on scolding. Smart recipes and tips on how to create your own smart eating style are available at www.walnuts.org/smartmenus.


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:
141 calories, 9g protein, 9g carbohydrates, 1g dietary fiber, 8g total fat, 2g saturated fat, 109mg cholesterol, 318mg sodium



 

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