All our kids will be here in a few days (two are here already), so the hunt for tasty vegetarian recipes is on. I found this one while visiting my sister over Thanksgiving. It comes from the November 24, 2011 issue of the Minneapolis Star Tribune. The recipe did receive the coveted Hiram seal of approval, a rare feat for a no-meat recipe. I liked it for two reasons: it was tasty and very easy. Of course, I couldn’t follow the recipe exactly. My modifications are noted in parentheses.
Pasta Frittata
4 ounces spaghetti (Does anyone know how to exactly measure 4 ounces of spaghetti?)
2 teaspoons olive oil
1 garlic clove, minced (I used a garlic press instead.)
4 egg whites
3 eggs
1/2 cup Parmesan cheese
2 tablespoons light sour cream (I used half and half.)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup low-fat marinara sauce, warmed
3 tablespoons julienned fresh basil (I didn’t have this, but it sounds good!)
Preheat the oven to 400 degrees. Cook the spaghetti to al dente, according to package directions; drain and set aside.
Heat oil in 10-inch ovenproof skillet over medium-high heat. Add garlic and cook for 1 minute or until fragrant, but not browned. Stir in the cooked pasta. Remove from heat. Arrange the pasta evenly in the pan.
In a medium bowl, whisk together egg whites, eggs, cheese, sour cream (or half and half), salt, and pepper and pour over pasta mixture. Transfer skillet to oven and bake until frittata is set (eggs should be just firm), 15 – 20 minutes.
Remove from oven and let sit for 5 minutes. Cut into six wedges, spoon warm marinara sauce on top of each wedge and garnish with basil. Serve.
