Roasted tomato-pasta frittata with parmesan toast

4 Servings

Ingredients

Quantity Ingredient
1 Clove garlic, halved
4 Italian bread slices, (1-1/2-ounce)
1½ tablespoon Grated Parmesan cheese
5 mediums Tomatoes, (1-1/2 pounds) cut into 1/2-inch-thick slices
1 tablespoon Grated Parmesan cheese
¼ teaspoon Salt
¼ teaspoon Hot sauce
7 Egg whites, lightly beaten
4 Egg yolks, lightly beaten
1 cup Cooked spaghetti (5 ounces uncooked pasta)
½ cup Torn fresh basil leaves
1 teaspoon Olive oil

Directions

Rub the garlic on one side of each bread slice, and place slices on a baking sheet; sprinkle with 1-½ tablespoons Parmesan cheese. Broil 2 minutes or until lightly browned; set Parmesan toast aside.

Arrange tomato slices in a single layer on a baking sheet lined with heavy-duty aluminum foil. Bake at 450 degrees for 40 minutes, turning after 20 minutes. Peel and discard skins.

Combine 1 tablespoon Parmesan cheese, salt, hot sauce, egg whites, and egg yolks in a large bowl; stir well. Stir in tomato slices, spaghetti, and basil; set aside.

Heat oil in a medium nonstick skillet over low heat. Add egg mixture, and cook 15 minutes or until set (do not stir). Wrap handle of skillet with foil; broil for 3 minutes or until top is set. Yield: 4 servings (serving size: 1 frittata wedge and 1 Parmesan toast slice).

Per serving: 279 Calories; 9g Fat (29% calories from fat); 16g Protein; 33g Carbohydrate; 215mg Cholesterol; 484mg Sodium Serving Ideas : Serve immediately with Parmesan toast.

Recipe by: Cooking Light, June 1995, page 128 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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