Leftover Spaghetti Frittata

By Kim Coverdale

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Leftover pasta is reinvented in this hearty, familyfriendly frittata.

All you have to do is throw all your ingredients of Leftover Spaghetti Frittata

  1. 1 tablespoon olive oil
  2. 4 green onions, sliced
  3. 2 garlic cloves, crushed
  4. 1 medium zucchini, halved lengthways, thinly sliced
  5. 2 cups chopped cooked spaghetti pasta
  6. 1/2 cup chunky tomato pasta sauce
  7. 5 eggs
  8. 1/2 cup milk
  9. Mixed salad, to serve

The instruction how to make Leftover Spaghetti Frittata

  1. Heat oil in a 26cm (top) non-stick frying pan over medium heat (see note). Add onion, garlic and zucchini. Cook, stirring, for 5 minutes or until zucchini is tender. Add spaghetti and pasta sauce. Cook for 1 minute or until heated through. Preheat grill on medium.
  2. Meanwhile, whisk eggs and milk together in a jug. Season with salt and pepper. Add egg mixture to pan. Cook for 5 minutes or until frittata is almost set. Transfer to grill. Grill for 2 to 3 minutes or until frittata is set and top golden. Serve with salad.

Nutritions of Leftover Spaghetti Frittata

fatContent: 444.062 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 57 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 20 grams protein
sodiumContent: 276 milligrams cholesterol

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