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Cook Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:6Yield:6 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
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These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients8ouncesuncooked whole-wheat spaghetti or 4 cups cooked4teaspoonsextra-virgin olive oil3medium onions, chopped4large eggs½cupnonfat milk⅓cupfreshly grated Parmesan cheese2tablespoonschopped fresh parsley2tablespoonschopped fresh basil1teaspoonsalt½teaspoonfreshly ground pepper1tomato, diced (optional)
Cook Mode(Keep screen awake)
Ingredients
8ouncesuncooked whole-wheat spaghetti or 4 cups cooked
4teaspoonsextra-virgin olive oil
3medium onions, chopped
4large eggs
½cupnonfat milk
⅓cupfreshly grated Parmesan cheese
2tablespoonschopped fresh parsley
2tablespoonschopped fresh basil
1teaspoonsalt
½teaspoonfreshly ground pepper
1tomato, diced (optional)
DirectionsCook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.Invert a large platter over the pan, grasp the platter and pan with oven mitts and carefully turn over. Lift off the pan and spray it again with cooking spray. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto the platter. Garnish with tomato, if using.Frequently Asked QuestionsIf you’ve ever had a frittata stick to the pan, you are not alone. This recipe calls for using a large ovenproof nonstick skillet and spraying it “well” with cooking spray both in Step 4 and again in Step 5. Sometimes, it can be a little difficult to tell if you’ve got enough spray in the pan, and you certainly don’t want it to pool or puddle, but you do want to notice that you have a liberal amount of oil in the pan before you start heating it. This should help prevent the frittata from sticking.To avoid a dry frittata, don’t overbeat the eggs. Just mix them until incorporated. Otherwise, you’re introducing excess air into the mix, which can be problematic. And also, be sure not to overcook your frittata. Keep an eye on it while it’s in the oven, and test the center of the frittata with a toothpick or knife to see if it comes out clean. The contents shouldn’t move or look runny. It should have more of a custard appearance.Originally appeared: EatingWell Magazine, September/October 2010
Directions
Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.Invert a large platter over the pan, grasp the platter and pan with oven mitts and carefully turn over. Lift off the pan and spray it again with cooking spray. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto the platter. Garnish with tomato, if using.Frequently Asked QuestionsIf you’ve ever had a frittata stick to the pan, you are not alone. This recipe calls for using a large ovenproof nonstick skillet and spraying it “well” with cooking spray both in Step 4 and again in Step 5. Sometimes, it can be a little difficult to tell if you’ve got enough spray in the pan, and you certainly don’t want it to pool or puddle, but you do want to notice that you have a liberal amount of oil in the pan before you start heating it. This should help prevent the frittata from sticking.To avoid a dry frittata, don’t overbeat the eggs. Just mix them until incorporated. Otherwise, you’re introducing excess air into the mix, which can be problematic. And also, be sure not to overcook your frittata. Keep an eye on it while it’s in the oven, and test the center of the frittata with a toothpick or knife to see if it comes out clean. The contents shouldn’t move or look runny. It should have more of a custard appearance.
Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)
Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.
Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.
Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.
Invert a large platter over the pan, grasp the platter and pan with oven mitts and carefully turn over. Lift off the pan and spray it again with cooking spray. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto the platter. Garnish with tomato, if using.
Frequently Asked QuestionsIf you’ve ever had a frittata stick to the pan, you are not alone. This recipe calls for using a large ovenproof nonstick skillet and spraying it “well” with cooking spray both in Step 4 and again in Step 5. Sometimes, it can be a little difficult to tell if you’ve got enough spray in the pan, and you certainly don’t want it to pool or puddle, but you do want to notice that you have a liberal amount of oil in the pan before you start heating it. This should help prevent the frittata from sticking.To avoid a dry frittata, don’t overbeat the eggs. Just mix them until incorporated. Otherwise, you’re introducing excess air into the mix, which can be problematic. And also, be sure not to overcook your frittata. Keep an eye on it while it’s in the oven, and test the center of the frittata with a toothpick or knife to see if it comes out clean. The contents shouldn’t move or look runny. It should have more of a custard appearance.
Frequently Asked Questions
If you’ve ever had a frittata stick to the pan, you are not alone. This recipe calls for using a large ovenproof nonstick skillet and spraying it “well” with cooking spray both in Step 4 and again in Step 5. Sometimes, it can be a little difficult to tell if you’ve got enough spray in the pan, and you certainly don’t want it to pool or puddle, but you do want to notice that you have a liberal amount of oil in the pan before you start heating it. This should help prevent the frittata from sticking.
To avoid a dry frittata, don’t overbeat the eggs. Just mix them until incorporated. Otherwise, you’re introducing excess air into the mix, which can be problematic. And also, be sure not to overcook your frittata. Keep an eye on it while it’s in the oven, and test the center of the frittata with a toothpick or knife to see if it comes out clean. The contents shouldn’t move or look runny. It should have more of a custard appearance.
Originally appeared: EatingWell Magazine, September/October 2010
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Nutrition Facts(per serving)257Calories8gFat36gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
