| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breakfast, Eggs, Pasta |
2 |
servings |
INGREDIENTS
| 1 |
c |
Cooked Spaghetti |
| 2 |
tb |
Chopped Fresh Parsley |
| 1 |
tb |
Chopped Fresh Basil |
| 1 |
ts |
Chopped Fresh Tarragon |
| 1/2 |
ts |
Chopped Fresh Rosemary |
| 2 |
oz |
Fat-Free Cream Cheese; Cut In Small Pieces |
| 1/4 |
ts |
Pepper |
| 5 |
lg |
Egg Whites; Lightly Beaten |
| 1 |
lg |
Egg Yolk; Lightly Beaten |
|
|
Vegetable Cooking Spray |
| 3 |
|
Garlic Cloves; Minced |
| 6 |
sl |
Sliced Tomato; 1/4 Inch Thick |
| 1/4 |
c |
Asiago Cheese; Grated |
INSTRUCTIONS
Preheat oven to 450?. Combine first 9 ingredients in a large bowl, and stir
well. Set aside. Place a 10-inch nonstick skillet coated with cooking spray
over medium heat until hot. Add garlic; sauté 3 minutes. Stir in spaghetti
mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5
minutes or until almost set. Arrange tomato slices over frittata; sprinkle
with Asiago cheese. Wrap handle of skillet with foil; place skillet in
oven, and bake at 450? for 5 minutes or until set. Note: Substitute 3/4 cup
egg substitute for 5 egg whites and 1 egg yolk, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct
01, 1999, converted by MM_Buster v2.0l.
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