Pasta Frittata

Enjoy this herbed pasta and green onions cheesy frittata for a dinner that’s ready in just 35 minutes!

(0)
0 reviews.
Save and Share
  • prep time 35 min
  • total time 35 min
  • ingredients 8
  • servings 4
 

Ingredients

8
oz uncooked vermicelli, broken in half
1
cup fat-free cholesterol-free egg product (from 8-oz. carton) or 4 eggs, lightly beaten
1/3
cup fat-free (skim) milk
3/4
teaspoon dried oregano leaves
1/8
teaspoon ground red pepper (cayenne)
8
medium green onions, finely chopped (1/2 cup)
1
teaspoon olive or canola oil
3/4
cup shredded reduced-fat sharp Cheddar cheese (3 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook vermicelli as directed on package. Drain; rinse with hot water.
  • 2 Meanwhile, in small bowl, mix egg product, milk, 1/2 teaspoon of the salt, the oregano and ground red pepper until well blended. Stir in onions.
  • 3 In 10-inch nonstick skillet, heat oil over medium heat. Spread cooked vermicelli in hot skillet; pour egg product mixture evenly over top. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until center is almost set.
  • 4 Remove skillet from heat. Sprinkle remaining 1/4 teaspoon salt and the cheese over vermicelli mixture. Cover; let stand 2 minutes or until egg mixture is set and cheese is melted. Serve from skillet, or run pancake turner around edge of skillet to loosen and slide out onto serving plate. Cut into wedges. If desired, garnish with additional chopped green onions.
  • 1 Cook vermicelli as directed on package. Drain; rinse with hot water.
  • 2 Meanwhile, in small bowl, mix egg product, milk, 1/2 teaspoon of the salt, the oregano and ground red pepper until well blended. Stir in onions.
  • 3 In 10-inch nonstick skillet, heat oil over medium heat. Spread cooked vermicelli in hot skillet; pour egg product mixture evenly over top. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until center is almost set.
  • 4 Remove skillet from heat. Sprinkle remaining 1/4 teaspoon salt and the cheese over vermicelli mixture. Cover; let stand 2 minutes or until egg mixture is set and cheese is melted. Serve from skillet, or run pancake turner around edge of skillet to loosen and slide out onto serving plate. Cut into wedges. If desired, garnish with additional chopped green onions.

EXPERT TIPS

toggle

Expert Tips

"My kids love pasta, and you can use any pasta shape you have on hand in this yummy egg dish. For a quick (and neat) way to cut this omelet into wedges, I use my pizza cutter." Sharon

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
550mg
550%;
Total Carbohydrate
49g
49%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
20%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.