Source: Dreamfields Pasta

A Spaghetti and egg dish that gets added flavor from garlic, parmesan, artichokes and prosciutto.

Servings

13.25 oz Dreamfields Spaghetti
16 oz liquid egg substitute
2 tbsp fresh basil
0.5 cup grated parmesan cheese, low sodium
1 tsp salt
0.5 tsp black pepper
1 tsp ground nutmeg
1 tbsp olive oil
1 tbsp salted butter
1 tsp minced garlic
6 oz canned artichokes hearts, drained , drained
1 tbsp fresh chopped green onion
4 oz fresh cherry tomatoes , halved
2 oz prosciutto (or ham)

1 Cook spaghetti according to package and drain well. Set aside.
2 In medium bowl, beat egg substitute with basil, parmesan cheese, salt, pepper and nutmeg.
3 Heat oil and butter in a 12-inch sauté pan over medium high heat. Add artichokes, garlic, parsley and onion along with tomatoes and prosciutto. Stir well and cook 5 minutes until veggies are softened.
4 In a large bowl, combine pasta with vegetables and eggs. Toss gently to mix well.
5 Pour mixture into a large sauté pan. Cover and cook at medium heat for 8 minutes, or until pasta begins to hold together and turns golden brown. DO NOT STIR.
6 With the help of 2 large flat spatulas, flip frittata upside down and continue cooking covered for 5 minutes longer. Remove from heat.
7 Place on serving dish. Let cool 5 minutes. Cut into wedges and serve.

NOTE: Although Dreamfields' pastas contain 42g of carbohydrates per 2-ounce serving, Dreamfields calculates only 5g "digestible carbs" because of the unique formulation they use. The Nutrition Facts for this recipe are based on that 5g per serving calculation. Please visit www.dreamfieldsfoods.com for more information.