This frittata is generous enough to enjoy hot with warmed pasta sauce, then cold in a sandwich for a couple of days, with another portion left to freeze for later.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2005
Ingredients
Method
In 10-inch (25 cm) ovenproof skillet, heat oil over medium heat; fry ham, green onions, green pepper, thyme and half each of the salt and pepper until vegetables are tender, about 5 minutes. Add spaghetti and toss until heated through, about 3 minutes.
Meanwhile, in large bowl, whisk together eggs, water and remaining salt and pepper; pour over pasta in pan (do not stir). Transfer pan to 350°F (180°C) oven; bake until puffy and eggs are set, about 25 minutes. Let stand for 5 minutes.
Using flexible spatula, loosen edge and bottom of frittata. Slide out onto plate or cutting board; cut into wedges. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Transfer to conveniently sized airtight containers and refrigerate for up to 3 days or freeze for up to 1 month.)
Nutritional facts <b>Per serving:</b> about
- Sodium 980 mg
- Protein 26 g
- Calories 415.0
- Total fat 19 g
- Cholesterol 391 mg
- Saturated fat 4 g
- Total carbohydrate 32 g
%RDI
- Iron 19.0
- Folate 50.0
- Calcium 6.0
- Vitamin A 18.0
- Vitamin C 20.0
