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Pasta Frittata
Source: dLife

Pasta and herbed egg pie topped with fresh vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 213.9
Total Carbs 29.7 g
Dietary Fiber 3.3 g
Sugars 5.8 g
Total Fat 5.8 g
Saturated Fat 1.3 g
Unsaturated Fat 2.4 g
Potassium 287.9 mg
Protein 10.4 g
Sodium 441.4 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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1 tbsp  vegetable oil
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 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 oz  Pasta, spaghetti, dry, package
4 each  egg whites
2 tbsp  grated Parmesan cheese
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 each  olive oil cooking spray
1 oz  chopped parsley
  1. Pour oil in a frying pan and saute carrots, cauliflower, bell peppers, onions, and garlic 5 to 7 minutes or until fork-tender.
  2. Mix in zucchini, tomatoes, basil, oregano, and marjoram. Cook 5 minutes longer or until vegetables are soft.
  3. Combine cooked spaghetti, egg whites, cheese, salt, and pepper.
  4. Coat frying pan with cooking spray.
  5. Pour spaghetti mixture into pan and cook 5 minutes over medium heat or until golden on bottom.
  6. Flip and cook 5 minutes or until golden on other side.
  7. Move frittata to a serving platter and top with vegetable mixture and parsley.

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