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Frittata Di Spaghetti
Source: Dreamfields Pasta

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

Prep Time: 15 minutes
Cook Time: 18 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 221.1
Total Carbs 7.8 g
Dietary Fiber 6.1 g
Sugars 1.7 g
Total Fat 5.1 g
Saturated Fat 1.6 g
Unsaturated Fat 0.7 g
Potassium 68.2 mg
Protein 8.8 g
Sodium 515.3 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 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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13 1/4 oz  Dreamfields Spaghetti
16 oz  liquid egg substitute
2 tbsp  fresh basil
0 1/2 cup  grated parmesan cheese, low sodium
1 tsp  salt
0 1/2 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
1 tbsp  fresh chopped green onion
4 oz  fresh cherry tomatoes
2 oz  prosciutto
  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.

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