Spaghetti Frittata

"Recipe from Eating Well Magazine Sept/Oct 2010"
 
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Ready In:
25mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10-12 minutes. Transfer to a bowl and let cool slightly. Wipe out pan.
  • Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.
  • Coat the pan well with cooking spray and place over medium heat. Pour in the egg/spaghetti mixture and distribute evenly in the pan. Cook until the underside is golden, 3-5 minutes.
  • Flip frittata carefully as to not break it. Cook until other side is golden. Serve with diced tomato if desired.

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RECIPE SUBMITTED BY

I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!
 
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