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Tomato Basil Frittata
10 min prep time
12 min cook time
6servings
Recipe by
Barbara Seelig-Brown
Source
The Healthy Home Cookbook
Photo by
Renee Comet
How to Make Tomato Basil Frittata
This frittata makes great use of leftover spaghetti. It has all of our favorite things like tomatoes, basil, and Parmigiano-Reggiano, and the extra protein from eggs. Use a good-quality egg that is lower in saturated fat. If you like spicy dishes, use the crushed red pepper flakes instead of the black pepper. Serve with a salad or fruit and you’ll have a high-protein, quick, and easy meal. You can also add vegetables such as asparagus or broccoli to this dish.
10 min prep time
12 min cook time
6servings
1/6 frittata
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Step-By-Step Instructions:
- Whisk eggs and egg whites in large mixing bowl. Add salt, pepper, basil, oregano, and Parmigiano. Mix well. Add tomatoes and spaghetti and mix well.
- Spray sauté pan lightly with extra virgin olive oil spray. Add egg mixture. Cook on medium-high heat about 7 minutes until the bottom is golden. Place dinner plate on top of sauté pan. Turn the pan over so that the frittata is bottom side up on the plate. Slide frittata back into the sauté pan and cook until the second side is golden, about 4-5 minutes. You can cover it to cook it more quickly.
- Once done, sprinkle with grated cheese. Cover to melt cheese and keep warm. Cut into wedges and serve.
Nutrition facts
6 Servings
-
Serving Size
1/6 frittata
- Amount per serving Calories 160
-
Total Fat
5g
- Saturated Fat 2.3g
- Trans Fats 0g
- Cholesterol 100mg
- Sodium 335mg
-
Total Carbohydrate
17g
- Dietary Fiber 3g
- Total Sugars 3g
- Added Sugars 0g
- Protein 12g
- Potassium 395mg
- Phosphorous 155mg
Ingredients
eggs
3 large
egg whites
6
fine sea salt
1/2 tsp
ground black pepper or crushed red pepper flakes
1/2 tsp
fresh basil leaves (chopped)
1 cup
fresh oregano leaves (chopped)
1/4 cup
parmigiano-reggiano cheese (grated)
1/2 cup
grape or cherry tomatoes (sliced)
3 cup
cooked spaghetti
1/2 lbs
olive oil cooking spray
1
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