| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Meatless |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic, halved |
| 4 |
|
Italian bread slices, (1-1/2-ounce) |
| 1 1/2 |
tb |
Grated Parmesan cheese |
| 5 |
md |
Tomatoes, (1-1/2 pounds) cut into 1/2-inch-thick slices |
| 1 |
tb |
Grated Parmesan cheese |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Hot sauce |
| 7 |
|
Egg whites, lightly beaten |
| 4 |
|
Egg yolks, lightly beaten |
| 1 |
c |
Cooked spaghetti (5 ounces uncooked pasta) |
| 1/2 |
c |
Torn fresh basil leaves |
| 1 |
ts |
Olive oil |
INSTRUCTIONS
Rub the garlic on one side of each bread slice, and place slices on a
baking sheet; sprinkle with 1-1/2 tablespoons Parmesan cheese. Broil 2
minutes or until lightly browned; set Parmesan toast aside.
Arrange tomato slices in a single layer on a baking sheet lined with
heavy-duty aluminum foil. Bake at 450 degrees for 40 minutes, turning after
20 minutes. Peel and discard skins.
Combine 1 tablespoon Parmesan cheese, salt, hot sauce, egg whites, and egg
yolks in a large bowl; stir well. Stir in tomato slices, spaghetti, and
basil; set aside.
Heat oil in a medium nonstick skillet over low heat. Add egg mixture, and
cook 15 minutes or until set (do not stir). Wrap handle of skillet with
foil; broil for 3 minutes or until top is set. Yield: 4 servings (serving
size: 1 frittata wedge and 1 Parmesan toast slice).
Per serving: 279 Calories; 9g Fat (29% calories from fat); 16g Protein; 33g
Carbohydrate; 215mg Cholesterol; 484mg Sodium
Serving Ideas : Serve immediately with Parmesan toast.
Recipe by: Cooking Light, June 1995, page 128
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”