Italian Pasta Frittata

This quick, hearty recipe is a terrific way to use up leftover pasta.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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6 / 300 g	Naturegg Nature’s Best shell eggs (or Egg Creations Whole Eggs Original, well shaken)
1 3/4 cup / 425 ml	2% milk
1/4 cup / 50 ml	finely grated Parmesan cheese
3	cloves of garlic, minced
3 cup / 750 ml	chopped arugula
2 cup / 500 ml	cooked, whole-wheat spaghetti
1 cup / 250 ml	drained, no added salt canned diced tomatoes
1 cup / 250 ml	shredded part-skim mozzarella cheese, divided
1/2 cup / 125 ml	drained artichoke hearts, rinsed and chopped
1/4 tsp / 1 ml	each salt and pepper (optional)
	Chopped fresh basil leaves (optional)

Lightly coat a 9-inch (23 cm) deep-dish, microwave-safe pie plate with nonstick cooking spray.
In the pie plate, break eggs and whisk with the milk, Parmesan cheese and garlic until well-blended; stir in the arugula, spaghetti, tomatoes, 3/4 cup (175 mL) mozzarella cheese, the artichoke hearts and salt and pepper (if using). Spread out evenly in the prepared pie plate. Sprinkle with the remaining mozzarella cheese.
Microwave on Medium-High (70%) for 20 minutes or until eggs are set. Garnish with basil (if using). Let stand for 5 minutes before cutting into wedges.

This recipe was made with:

Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal proteins.

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For a new twist on French toast, replace shell eggs with Simply Egg Whites, and top with Greek yogurt and fruit.