Spaghetti Frittata

| Serves : 4 |

Nutritional Information (per serve)

  • Energy 868kj(206 cal)
  • Protein 18g
  • Fat 9g (Saturated 3g)
  • Carbohydrate 9g (Sugar 7g)
  • Fibre 8g
  • Sodium 281mg

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Ingredients

  • ½ packet Slendier Spaghetti
  • 150g frozen peas
  • 150g baby spinach
  • 1 small zucchini (sliced)
  • 30g sundried tomatoes (chopped)
  • 100g roasted red capsicum
  • 5 large eggs
  • 150mL milk (skim)
  • 1 Tbsp wholegrain mustard
  • 1 tsp margarine
  • 30g Light cheddar cheese (grated)
  • Green Salad
  • 2 cups rocket
  • 1 Tbsp balsamic
  • 1 Tbsp shaved parmesan

Directions

  1. Prepare Slendier Spaghetti as per instructions on the back of the packet.
  2. Put into a bowl and stir in the sundried tomatoes, capsicum, zuchhini, and spinach.
  3. In a large jug, mix the eggs with the milk and mustard. Season with pepper.
  4. Melt margarine over a deep fry pan on medium heat. Spoon half the spaghetti mixture evenly over the base, pour half the egg mixture and sprinkle with half the cheddar. Repeat with remaining ingredients.
  5. Place over a low-medium heat for 10 minutes or until golden underneath and almost set. Transfer to the grill for 5-8 mins to brown the top and finish cooking through. Rest for 5 minutes then turn onto a board and cut into wedges.
  6. Serve with a green salad.