Florentine Spaghetti Frittata
"I found this recipe on the web and made adjustments to suit my taste. It makes a wonderful meal served with fruit salad and muffins."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 -3 teaspoons extra-virgin olive oil
- 2 onions, chopped
- 1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry in towel
- 1⁄4 teaspoon nutmeg
- 2 large eggs
- 2 large egg whites
- 1⁄2 cup low-fat milk
- 1⁄3 cup freshly grated parmesan cheese
- 4 cups cooked spaghetti
- 2 tablespoons chopped fresh basil
- salt and pepper
- 1 tomatoes, diced (optional)
directions
- Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Stir in the spinach and season with nutmeg. Remove from heat and place in bowl to cool slightly. Wipe out the pan.
- Whisk together eggs, egg whites and milk in a large bowl. Stir in the onion mixture, Parmesan, basil, salt and pepper. Add the spaghetti.
- Spray the pan well with nonstick cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, moving the pan around on the burner to ensure even cooking, about 6 minutes. Cover the pan with a large platter carefully grasp the platter and skillet with oven mitts and carefully turn over. Lift off the skillet and spray it again with nonstick cooking spray. Slide the frittata back into the skillet and cook until the bottom is golden. Slide the frittata onto a platter. Garnish with diced tomatoes.
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Reviews
-
This was really good! I think it would have been better with an extra egg or 2. It was sticking to my cast iron skillet so I added a small bit more oil to the pan. I think the addition of tomato would be wonderful but I don't have any on hand. I also didn't have fresh basil so I just carried on without - didn't seem like the right recipe to sub dried. Thank you! Made for Aussie Swap 12/13. Happy New Year!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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