- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Leftover pasta is reinvented in this hearty, family-friendly frittata.
Ingredients
- 1 tablespoon olive oil
- 4 green onions, sliced
- 2 garlic cloves, crushed
- 1 medium zucchini, halved lengthways, thinly sliced
- 2 cups chopped cooked spaghetti pasta
- 1/2 cup chunky tomato pasta sauce
- 5 eggs
- 1/2 cup milk
- Mixed salad, to serve
Method
- Step 1Heat oil in a 26cm (top) non-stick frying pan over medium heat (see note). Add onion, garlic and zucchini. Cook, stirring, for 5 minutes or until zucchini is tender. Add spaghetti and pasta sauce. Cook for 1 minute or until heated through. Preheat grill on medium.
- Step 2Meanwhile, whisk eggs and milk together in a jug. Season with salt and pepper. Add egg mixture to pan. Cook for 5 minutes or until frittata is almost set. Transfer to grill. Grill for 2 to 3 minutes or until frittata is set and top golden. Serve with salad.
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1858 kj
Energy
14g
Fat Total
4g
Saturated Fat
4g
Fibre
20g
Protein
276mg
Cholesterol
241.16mg
Sodium
5g
Carbs (sugar)
57g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need a frying pan with a flameproof handle. Budget tip: By using leftover pasta and sauce, we’ve saved you around $1.30 in total.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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