RCI-BF.001.0230.001

Spaghetti, Artichoke Heart and Zucchini Frittata

Name: Spaghetti, Artichoke Heart and Zucchini Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 5 large eggs; ½ tsp table salt; ¼ tsp black pepper; 1¾ cup cooked whole-wheat spaghetti (made fresh or leftovers); 14 oz canned artichoke hearts (without oil, drained, cut into wedges); ¾ cup shredded fat-free mozzarella cheese; ⅓ cup parsley (fresh, chopped); 1 tbsp olive oil (divided); 1 medium onion (chopped); 1 medium zucchini (shredded); 2 tsp minced garlic; 1 4½ oz cannetomato sauce (italian-style)

This frittata makes great use of leftover pasta. Toss in any vegetables you have on hand: thin, fres

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

eggs
5 large
table salt
½ tsp
black pepper
¼ tsp
cooked whole-wheat spaghetti
made fresh or leftovers
1¾ cup
canned artichoke hearts
without oil, drained, cut into wedges
14 oz
shredded fat-free mozzarella cheese
¾ cup
parsley
fresh, chopped
⅓ cup
olive oil
divided
1 tbsp
onion
chopped
1 medium
zucchini
shredded
1 medium
minced garlic
2 tsp
cannetomato sauce
italian-style
1 4½ oz

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Spaghetti, Artichoke Heart and Zucchini Frittata

Ingredients

Method

What Makes This Variant Distinct