Ingredients
4 ounces spaghetti (whole grain
regular or thin)
4 eggs (lightly beaten)
nutmeg (dash
optional)
1/8 teaspoon black pepper
salt (1/8 teaspoon
optional
can omit salt and pass at the table)
2/3 cup cheese (shredded)
1 cup peas (frozen
thawed
or 1 cup chopped tomatoes)
Steps
Wash hands with soap and water.
Preheat oven to 350 °F.
Cook pasta according to package directions. Drain and place in a 9-inch pie plate that has been sprayed with nonstick cooking spray.
Combine eggs, seasonings, cheese, and peas. Spread the egg mixture over the top of the spaghetti so the mixture covers the frittata and some of it sinks between the spaghetti strands.
Bake for 20 minutes or until a knife inserted near the center comes out clean. Let frittata stand 5 minutes before serving.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 223 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Cholesterol | 165 mg |
| Sodium | 176 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 14 g |
| Vitamin D | 1 mcg |
| Calcium | 149 mg |
| Iron | 2 mg |
| Potassium | 134 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pasta Frittata with Peas. Recipe source: Healthy Eating Recipes University of Nebraska Cooperative Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.