Core Recipe
Servings | 6
Preparation Time | 20 min
Cooking Time | 21 min
Level of Difficulty | Moderate

This frittata makes great use of leftover pasta. Toss in any vegetables you have on hand: thin, fresh asparagus cut into small pieces is especially nice.

5 large egg(s)
1/2 tsp table salt
1/4 tsp black pepper
1 3/4 cup cooked whole-wheat spaghetti, made fresh or leftovers
14 oz canned artichoke hearts, without oil, drained, cut into wedges
3/4 cup shredded fat-free mozzarella cheese
1/3 cup parsley, fresh, chopped
1 Tbsp olive oil, divided
1 medium onion(s), chopped
1 medium zucchini, shredded
2 tsp minced garlic
14 1/2 oz canned tomato sauce, Italian-style

Instructions


1. Place oven rack in top position in oven. Preheat oven to 375°F.
2. Beat eggs, salt and pepper together in a medium bowl. Stir in spaghetti, artichoke hearts, cheese and parsley; set aside.
3. Heat 1 teaspoon of oil in a large nonstick skillet with an ovenproof handle over medium-high heat. Add onion and cook until lightly browned, about 3 minutes. Add zucchini and sauté until zucchini and onions are tender, about 3 minutes. Stir in garlic; cook 30 seconds until fragrant. Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean.
4. Heat remaining 2 teaspoons of oil in skillet; swirl to coat pan. Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 5 minutes.
5. Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes.
6. Meanwhile, heat sauce in microwave or in a small saucepan over low heat.
7. Loosen edges of frittata with a spatula and then invert frittata onto a serving platter; cut into 6 wedges. Serve drizzled with warmed sauce. Yields 1/6 of frittata and about 1/4 cup of sauce per serving.