1 tablespoon olive oil
1 small onion, chopped
1 small clove garlic, minced
1 medium tomato, chopped
1 small zucchini, thinly sliced
10 California Fresh Eggs
2 tablespoons fresh basil, chopped
OR
1/2 teaspoon dried basil
1 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped
2 cups cooked pasta; linguine or spaghetti (preferably fettuccine)
1/4 cup low-fat Parmesan cheese
Servings: 6
Pre-heat oven to 400ºF. Heat olive oil over medium heat in oven proof skillet. Add onion and garlic; cook 2 minutes. Add tomato and zucchini and cook until soft, about 10 minutes. Break eggs into bowl and stir in basil, pepper, parsley and pasta. Add eggs to pan and cook until partially set. Sprinkle cheese over surface then place in oven for 3-5 minutes until top is set. Cut into wedges to serve.
Notes: Get a "lift" from this great frittata made from left-over pasta, veggies and eggs.
Making fast, nutritious meals shouldn't be a strain. Flex your culinary muscles with "Freestyle Pasta Frittatas".
1 small onion, chopped
1 small clove garlic, minced
1 medium tomato, chopped
1 small zucchini, thinly sliced
10 California Fresh Eggs
2 tablespoons fresh basil, chopped
OR
1/2 teaspoon dried basil
1 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped
2 cups cooked pasta; linguine or spaghetti (preferably fettuccine)
1/4 cup low-fat Parmesan cheese
Servings: 6
Pre-heat oven to 400ºF. Heat olive oil over medium heat in oven proof skillet. Add onion and garlic; cook 2 minutes. Add tomato and zucchini and cook until soft, about 10 minutes. Break eggs into bowl and stir in basil, pepper, parsley and pasta. Add eggs to pan and cook until partially set. Sprinkle cheese over surface then place in oven for 3-5 minutes until top is set. Cut into wedges to serve.
Notes: Get a "lift" from this great frittata made from left-over pasta, veggies and eggs.
Making fast, nutritious meals shouldn't be a strain. Flex your culinary muscles with "Freestyle Pasta Frittatas".
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