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Vegetable Pasta Frittata
Source: dLife

A frittata chuckfull of vegetables, including cauliflower, red bell peppers, zucchini, and tomato.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 214.9
Total Carbs 30.9 g
Dietary Fiber 3.3 g
Sugars 5.8 g
Total Fat 5.7 g
Saturated Fat 1.3 g
Unsaturated Fat 0.5 g
Potassium 341.9 mg
Protein 10.4 g
Sodium 442.8 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Meat , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 oz  Pasta, spaghetti, semolina, dry, package
2 each  medium carrots
8 oz  fresh cauliflower florets
1 cup  red bell peppers, sliced
0.3333 cup  fresh chopped green onion
2 each  medium garlic cloves
1 tbsp  olive oil
1 each  medium zucchini
1 each  medium tomatoes
1 tsp  ground basil leaves
0 3/4 tsp  oregano leaves
0 3/4 tsp  marjoram, leaves, ground
4 each  egg whites
2 tbsp  grated Parmesan cheese
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 each  cooking spray
  1. Bring 1 quart of water to a boil and cook spaghetti according to directions. Set aside.
  2. Prepare all vegetables.
  3. In a large skillet, heat olive oil and saute carrots, cauliflower, bell peppers, onions, and garlic for 5-7 minutes.
  4. Add zucchini, tomato, and herbs and saute for 5 minutes more, or until vegetables are soft. Empty into a bowl.
  5. In a medium bowl, mix together spaghetti, egg whites, cheese, salt, and pepper.
  6. Spray the same skillet with cooking spray and pour in the egg mixture.
  7. Making sure it spreads to fill the skillet, cook, uncovered, for about 5 minutes, or until slightly brown on bottom.
  8. Turn and cook the other side for an additional 5 minutes.
  9. Place the frittata on a large plate or serving platter.
  10. Spread the vegetable mixture over the frittata.

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