Frittata Di Spaghetti
Italian Omelet
By Chef Antonio Cecconi
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients: (Serves 6)
1/2 box Dreamfields Spaghetti
8 eggs or 2 cups egg substitute
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh basil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 teaspoons olive oil
1 large clove garlic, minced
2 tablespoons chopped green onion
1 jar marinated, quartered artichoke hearts, drained
1 cup cherry tomatoes, halved
50g diced prosciutto or ham
Cherry tomatoes (optional)
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1 cup = 4 ounce/100g measuring cup
Directions:
- Cook spaghetti according to directions and drain well. Set aside.
- In medium bowl, beat egg substitute with basil, parmesan cheese, salt,
pepper and nutmeg.
- Heat oil and butter in a 12-inch sauté pan over medium high
heat. Add artichokes, garlic, parsley and onion along with tomatoes and
prosciutto. Stir well and cook 5 minutes until veggies are softened.
- In a large bowl, combine pasta with vegetables and eggs. Toss gently
to mix well.
- Pour mixture into a large sauté pan. Cover and cook at medium
heat for 8 minutes, or until pasta begins to hold together and turns
golden brown. DO NOT STIR.
- With the help of 2 large flat spatulas, flip frittata upside down and
continue cooking covered for 5 minutes longer. Remove from heat.
- Place on serving dish. Let cool 5 minutes. Cut into wedges and serve.
Nutrition information per serving (1/6 of recipe): 283 calories; 19 g protein; 7 g digestible carbohydrates; 13 g fat; 4 g saturated fat; 296 mg cholesterol; 634 mg sodium; 4 g total dietary fibre.
This is a delicious breakfast or brunch pasta dish. Egg substitute
may be used in place of real eggs. You can be creative and add in
your favourite vegetables and ingredients to make this Italian omlette. Another
way to turn the omlette over is to use 2 sauté pans. Hold them
tightly together for a clean flip.
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