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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Pasta Frittata

Source: dLife

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

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 5.7 Fat, 1.6 Vegetables, 0.2 Meat, 1.3 Starch, 0.4 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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Servings

Ingredients

Directions

Bring 1 quart of water to a boil and cook spaghetti according to directions. Set aside.
Prepare all vegetables.
In a large skillet, heat olive oil and saute carrots, cauliflower, bell peppers, onions, and garlic for 5-7 minutes.
Add zucchini, tomato, and herbs and saute for 5 minutes more, or until vegetables are soft. Empty into a bowl.
In a medium bowl, mix together spaghetti, egg whites, cheese, salt, and pepper.
Spray the same skillet with cooking spray and pour in the egg mixture.
Making sure it spreads to fill the skillet, cook, uncovered, for about 5 minutes, or until slightly brown on bottom.
Turn and cook the other side for an additional 5 minutes.
Place the frittata on a large plate or serving platter.
Spread the vegetable mixture over the frittata.