Pasta Frittata

Servings: 3

If you have leftover pasta of any kind, this is the recipe you’ll want to reference! This dish is endlessly versatile, 100 percent foolproof, and good for you, too. Eggs are a good source of protein, heart-healthy unsaturated fats, and important nutrients, such as vitamins B6 , B12, and D. Whole milk is also loaded with essential nutrients including vitamin D, phosphorous, calcium, B vitamins, and protein. Moreover, it may help inhibit osteoporosis, prevent bone fractures, and help you regulate your weight. Don’t be afraid to experiment by substituting your own favorite cheeses and seasonings for the cheddar and spices below. There’s simply no way to mess this one up!

INGREDIENTS

1 cup whole milk
3 eggs, beaten
2 ounces cheddar cheese, shredded
1 teaspoon salt
1 teaspoon chopped fresh dill
¼ teaspoon crushed red pepper flakes
¼ teaspoon paprika
¼ teaspoon ground black pepper
2 ounces cooked tagliatelle pasta or linguine pasta (follow package instructions and cook to al dente)
1 teaspoon extra-virgin olive oil

INSTRUCTIONS

1. Preheat the oven to 360°F.
2. Whisk together the milk, eggs, cheese, salt, dill, red pepper flakes, paprika, and pepper in a large bowl. Using a spatula, mix in the cooked pasta.
3. Coat an oven-safe skillet with the olive oil, then pour the frittata batter into the skillet and spread it into an even layer.
4. Bake for 15 minutes, until golden brown. Remove from the oven, then chill for 10 minutes in the fridge before slicing and serving.

NUTRITION • per one serving • 

Calories 230
Total Fat 11 g 14%
Saturated Fat 6.1 g 31%
Polyunsaturated Fat 0.5 g —
Monounsaturated Fat 3.9 g —
Trans Fat — 
Cholesterol 25 mg 8%
Sodium 190 mg 8%
Total Carbohydrates 18 g 7%
Dietary Fiber 1 g 3%
Total Sugars 6 g —
Protein 14 g 28%
Vitamin A 222 mcg 25%
Vitamin C 11.9 mcg 15%
Vitamin D 3.35 mcg 15%
Potassium 551 mg 10%
Calcium 351 mg 25%
Iron 0.8 mg 4%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here