4 cups leftover Spaghetti, Thin Spaghetti or Vermicelli (about 8 ounces) , uncooked
1 8-ounce carton egg substitute
1 cup evaporated skim milk
1 cup shredded, reduced-fat Cheddar cheese
1 4-ounce can chopped green chiles, drained
1/2 cup sliced scallions
1/2 teaspoon ground cumin
1/2 teaspoon salt
Vegetable oil cooking spray
Salsa for topping
Servings: 4
1. Combine first 8 ingredients in a large bowl; set aside.
2. Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered. Remove to a serving dish and keep warm. Repeat with remaining mixture. Top each frittata with salsa and serve immediately.
1 8-ounce carton egg substitute
1 cup evaporated skim milk
1 cup shredded, reduced-fat Cheddar cheese
1 4-ounce can chopped green chiles, drained
1/2 cup sliced scallions
1/2 teaspoon ground cumin
1/2 teaspoon salt
Vegetable oil cooking spray
Salsa for topping
Servings: 4
1. Combine first 8 ingredients in a large bowl; set aside.
2. Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered. Remove to a serving dish and keep warm. Repeat with remaining mixture. Top each frittata with salsa and serve immediately.
