Tomato Basil Frittata
This frittata makes great use of leftover spaghetti. It has all of our favorite things like tomatoes, basil, and Parmigiano-Reggiano, and the extra protein from eggs. Use a good-quality egg that is lower in saturated fat. If you like spicy dishes, use the crushed red pepper flakes instead of the black pepper. Serve with a salad or fruit and you’ll have a high-protein, quick, and easy meal. You can also add vegetables such as asparagus or broccoli to this dish.
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- Prep time
- 10 min
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- Cook time
- 12 min
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- Servings
- 6 Servings
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- Serving size
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1/6 frittata
Ingredients
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large eggs
- 3
- 3
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egg whites
- 6
- 6
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fine sea salt
- 1/2 tsp
- 1/2 tsp
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ground black pepper or crushed red pepper flakes
- 1/2 tsp
- 1/2 tsp
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fresh basil leaves (chopped)
- 1 cup
- 1 cup
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fresh oregano leaves (chopped)
- 1/4 cup
- 1/4 cup
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parmigiano-reggiano cheese (grated)
- 1/2 cup
- 1/2 cup
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grape or cherry tomatoes (sliced)
- 3 cup
- 3 cup
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cooked spaghetti
- 1/2 lbs
- 227 g
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Extra virgin olive oil pan spray
- 1
- 1
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Additional Parmigiano for garnish (optional)
- 1
- 1
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Directions
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Whisk eggs and egg whites in large mixing bowl. Add salt, pepper, basil, oregano, and Parmigiano. Mix well. Add tomatoes and spaghetti and mix well.
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Spray sauté pan lightly with extra virgin olive oil spray. Add egg mixture. Cook on medium-high heat about 7 minutes until the bottom is golden. Place dinner plate on top of sauté pan. Turn the pan over so that the frittata is bottom side up on the plate. Slide frittata back into the sauté pan and cook until the second side is golden, about 4-5 minutes. You can cover it to cook it more quickly.
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Once done, sprinkle with grated cheese. Cover to melt cheese and keep warm. Cut into wedges and serve.