Herbed Spaghetti Frittata

Categories: Breakfast, Eggs, Pasta
Yield: 2 servings

1 c Cooked Spaghetti
2 tb Chopped Fresh Parsley
1 tb Chopped Fresh Basil
1 ts Chopped Fresh Tarragon
1/2 ts Chopped Fresh Rosemary
2 oz Fat-Free Cream Cheese; Cut
-In Small Pieces
1/4 ts Pepper
5 lg Egg Whites; Lightly Beaten
1 lg Egg Yolk; Lightly Beaten
Vegetable Cooking Spray
3 Garlic Cloves; Minced
6 sl Sliced Tomato; 1/4 Inch
-Thick
1/4 c Asiago Cheese; Grated

Preheat oven to 450?. Combine first 9 ingredients in a large bowl, and stir
well. Set aside. Place a 10-inch nonstick skillet coated with cooking spray
over medium heat until hot. Add garlic; sauté 3 minutes. Stir in spaghetti
mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5
minutes or until almost set. Arrange tomato slices over frittata; sprinkle
with Asiago cheese. Wrap handle of skillet with foil; place skillet in
oven, and bake at 450? for 5 minutes or until set. Note: Substitute 3/4 cup
egg substitute for 5 egg whites and 1 egg yolk, if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" on Oct
01, 1999,
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