Vegetarian

Mushroom and Spinach Pasta Frittata takes 5 minutes to prepare.

Mushroom and Spinach Pasta Frittata takes 15 minutes to cook.

Mushroom and Spinach Pasta Frittata makes 4 servings.

The ingredients for Mushroom and Spinach Pasta Frittata are:

1 1/2 cups sliced Mushrooms
2 cups Baby Spinach
2 cloves Garlic, minced
2 T. Olive Oil
1 cup Vermicelli Noodles, dry
4 large Eggs
2 Egg Whites
1/4 cup Cottage Cheese
3 oz. Sargento Reduced Fat Cheese
Salt & Pepper to taste

Here is how you make Mushroom and Spinach Pasta Frittata:

1. Saute minced garlic & mushrooms in olive oil until browned.2. Spread baby spinach over mushrooms, cover pan & reduce heat until spinach wilts.3. Cook pasta as directed, drain.4. Beat eggs, egg whites & cottage cheese together.5. Stir cooked pasta into egg mixture.6. Pour & distribute egg mixture over saute'd mushrooms & spinach. Cover with a lid and continue cooking until eggs are set over medium-low heat.7. When eggs are about set, cover with shredded cheese, cover, turn off heat and allow to melt.Serve with fresh chopped basil leaves & sliced tomatoes.Number of Servings: 4Recipe submitted by SparkPeople user TLCHEEK.

The nutritional information for Mushroom and Spinach Pasta Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 319.9

• Total Fat: 17.8 g
• Cholesterol: 252.4 mg
• Sodium: 316.0 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 1.3 g
• Protein: 20.7 g

The dietary needs meet for Mushroom and Spinach Pasta Frittata is Vegetarian