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Pasta Frittata with Peas (or Tomatoes)
Alice Henneman, MS, RD, UNL Extension in Lancaster County
If you have never cooked with whole grain pasta, this recipe might be an enjoyable way to get started!
- 4 ounces whole grain spaghetti, regular or thin
- 4 eggs, lightly beaten
- Dash nutmeg (optional)
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt (or omit salt and pass at the table)
- 2/3 cup cheese, shredded (cheddar, Swiss, Mozzarella or whatever you'd like to try!)
- 1 cup frozen peas, thawed
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions. Drain and place in a 9-inch pie plate that has been sprayed with nonstick cooking spray.
- Combine eggs, seasonings, cheese and peas. Spread the egg mixture over the top of the spaghetti so the mixture covers the frittata and some of it sinks between the spaghetti strands.
- Bake at 350 degrees F for 20 minutes or until a knife inserted near the center comes out clean. Let frittata stand 5 minutes before serving.
Avoid overcooking eggs AND assure safety by using a food thermometer. To determine doneness in egg dishes such as quiche, casseroles, stratas, frittatas, etc. the center of the mixture should reach 160 degrees F when measured with a food thermometer. (NOTE: You may need to insert the thermometer at an angle to assure enough of thermometer reaches into the food to measure the temperature.)
- To quickly thaw the frozen peas in this recipe, place them in a sieve or colander and hold under cool running water.
- Substitute a lowfat cheese if desired.