Mexican Frittata



  • 4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli (about 8 oz. uncooked)
  • 1 8-oz. carton egg substitute
  • 1 cup evaporated skim milk
  • 1 cup shredded, reduced-fat Cheddar cheese
  • 1 4-oz. can chopped green chiles, drained
  • 1/2 cup sliced scallions
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • Vegetable oil cooking spray
  • Salsa for topping

    • Combine first 8 ingredients in a large bowl; set aside.

         Spray a 9-inch non-stick skillet with cooking spray and heat
    over medium-high heat.  Pour 1/3 of the pasta-egg mixture into the
    pan and cover.  Cook 4 to 5 minutes until set and lightly golden. 
    Slide out onto a plate, invert the skillet over the frittata on the
    plate, and flip the frittata back into the skillet.  Cook another 3
    to 4 minutes, covered.  Remove to a serving dish and keep warm. 
    Repeat with remaining mixture.  Top each frittata with salsa and
    serve immediately.

    03-08-05 en Pasta | |

    Subscribe to the comments via RSS Feed