Vegetarian

Italian Fritatta is for Dinner.

Italian Fritatta takes several minutes to prepare.

Italian Fritatta takes several minutes to cook.

Italian Fritatta makes 6 servings.

The ingredients for Italian Fritatta are:

5 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups cooked whole wheat Spaghetti pasta
1 (14-oz.) can artichoke hearts in water, drained and cut into wedges
3/4 cup shredded fat-free Mozzarella cheese
1/3 cup chopped parsley
1 tablespoon olive oil, divided
3/4 cup chopped onion
1 medium zucchini, shredded
2 cloves garlic, pressed
1 (14.5-oz.) can Italian-style tomato sauce

Here is how you make Italian Fritatta:

Place oven rack in top position in oven. Preheat oven to 375 degrees. In a medium bowl, beat together eggs, salt and pepper; stir in cooked spaghetti, artichoke hearts, cheese and parsley; set aside. In a large skillet with a tight-fitting lid and an ovenproof handle, heat 1 teaspoon of olive oil over medium-high heat; add onion and saute until lightly browned, about 3 minutes. Add zucchini and saute until vegetables are tender, about 3 minutes more. Stir in garlic and cook for 30 seconds or until fragrant; spoon vegetable mixture into the bowl with the egg mixture. Carefully wipe skillet clean with a paper towel. Heat remaining oil in the skillet and swirl it around to coat the pan. Add egg/vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 3 to 5 minutes. Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes. Meanwhile, heat tomato sauce in microwave or in a small saucepan over low heat. Loosen edges of frittata with a spatula and then invert frittata onto a serving platter. Cut into 6 wedges; serve drizzled with warmed sauce.Number of Servings: 6Recipe submitted by SparkPeople user SARAHGCON.

The nutritional information for Italian Fritatta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 308.6

• Total Fat: 16.5 g
• Cholesterol: 220.0 mg
• Sodium: 685.8 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 5.6 g
• Protein: 15.8 g