CEiMB: Spaghetti Frittata
As part of CEiMB, I have made several “egg dishes”. Everything from baked french toast to strata to breakfast bake to hash. It seems Ellie is a big fan of eggs. And usually I am too. But for some reason, none of the aforementioned dishes have really been a hit around here. Part of the problem is that Ryan is a little iffy about eggs in general, but for the most part neither of us has particularly loved the texture of previous dishes. Needless to say, this past experience left me a little hesitant to make the frittata that Marthe from Culinary Delights chose this week, but I forged ahead anyway.
Can I tell you something? Much to my surprise, this was quite a success! Even after burning the bottom (oops!), we both found this dish to be yummy, especially when served with extra marinara sauce on the side. While I don’t typically make enough pasta to have leftovers, it wasn’t at all hard to toss a few extra ounces of spaghetti into the boiling water one night, and I loved recycling the leftovers into a new dish a couple days later. The first night I served this with the leftover veggies (mushrooms, onions, and zucchini) tossed with store-bought marinara sauce from our spaghetti night, but when we reheated the frittata, I served it with roasted potatoes, green beans, and homemade tomato sauce. Both ways were delicious, but we were both ooh-ing and ah-ing once it was topped with the homemade sauce and there were a couple more components on the plate.
I want to thank Marthe for a great Ellie pick this week and for being our wonderful hostess over at CEiMB. Be sure to stop by her blog and check in on all the other Ellie-istas :) You might notice that I made a couple small changes to the recipe, like cutting the eggs down a bit and using frozen rather than fresh spinach, but overall I stuck to it pretty closely. Next time I might try cutting back on the whole eggs and substituting more egg whites simply because yolks are a bit high in cholesterol (in case you’re watching that kind of thing).
3/4 cup liquid egg whites (or the whites of 4 large eggs)
4 large eggs
1 tablespoon olive oil
1 medium onion, sliced in half moons
8 ounces frozen chopped spinach, thawed, squeezed
1/4 cup sun-tomatoes, julienned, reconstituted in boiling water for 10 minutes
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces dry whole wheat spaghetti, prepared according to package directions
1/2 cup marinara sauce (I used Classico Spicy Red Pepper)
1/3 cup freshly grated Parmesan cheese
In a medium bowl, whisk to combine egg whites with whole eggs. Set aside.
Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.
Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.
Source: Ellie Krieger’s “So Easy: Healthy Recipes for Every Meal of the Week”, p. 100
6 servings | 5 POINTS