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)
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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