Vegetarian If you have eggs, pasta and cheese, then you have dinner. This pasta frittata can be varied endlessly — use leftover pasta, whatever cheese you have on hand, cooked broccoli or spinach or diced ham. A dollop of marinara sauce will add color and complement the flavors. Serve warm, room temperature or cold. You can't go wrong. Serves 8 · 6 ounces spaghetti or any other type of pasta, cooked · 1 teaspoon plus 1 tablespoon olive oil, divided · 8 eggs · sea salt, to taste · freshly ground pepper, to taste · 1 cup (about 3 ounces) grated cheese, such as Swiss, mozzarella or cheddar · 1/2 cup marinara pasta sauce or salsa (optional)
Preheat oven to 350°F. Toss cooked pasta with the teaspoon of olive oil and set aside. Oil a 10-or 12-inch ovenproof skillet (preferably non-stick) with the remaining tablespoon of oil. Whisk eggs together and season with salt and pepper. Add grated cheese to the mixture, then stir in pasta. Toss well and pour into the prepared skillet. Bake for 20 to 25 minutes or until frittata eggs are set and no longer wobbly. Let cool for 5 minutes. Serve directly from the pan or invert onto a cutting board. Cut into wedges and serve with a dollop of pasta sauce or salsa, if desired. Nutrition Info Per serving (About 4oz/103g-wt.): 170 calories (90 from fat), 10g total fat, 3.5g saturated fat, 11g protein, 9g total carbohydrate (less than 1g dietary fiber, 1g sugar), 225mg cholesterol, 290mg sodium Recipes from www.wholefoodsmarket.com/recipes