Roasted Tomato-pasta Frittata With Parmesan Toast

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	T	Grated Parmesan cheese
5		Tomatoes, 1-1/2 pounds cut
		into 1/2-inch-thick
		slices
1	T	Grated Parmesan cheese
1/4	t	Salt
1/4	t	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	t	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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 395 Calories From Fat: 84 Total Fat: 9.5g Cholesterol: 182.9mg Sodium: 866.2mg Potassium: 731.9mg Carbohydrates: 57.1g Fiber: 7.1g Sugar: 5.1g Protein: 21.5g