| 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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