Ingredients
5 large egg(s)
1/2 tsp table salt
1/4 tsp black pepper
1 3/4 cup(s) cooked whole-wheat spaghetti, made fresh or leftover
14 oz canned artichoke hearts, without oil, drained, cut into wedges
3/4 cup(s) shredded fat-free mozzarella cheese
1/3 cup(s) parsley, fresh, chopped
1 tbsp olive oil, divided
1 medium onion(s), chopped
1 medium zucchini, shredded
2 tsp minced garlic
14 1/2 oz canned tomato sauce, Italian-style
Preparation
Place oven rack in top position in oven. Preheat oven to 375°F.
In a medium bowl, beat together eggs, salt and pepper. Stir in spaghetti, artichoke hearts, cheese and parsley; set aside.
Heat 1 teaspoon of oil in a large nonstick skillet with an ovenproof handle over medium-high heat. Add onion and sauté until lightly browned, about 3 minutes. Add zucchini and sauté until vegetables are tender, about 3 minutes more. Stir in garlic; cook 30 seconds until fragrant. Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean with a paper towel.
Heat remaining 2 teaspoons of oil in skillet; swirl to coat pan. Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 3 to 5 minutes.
Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes.
Meanwhile, heat sauce in microwave or in a small saucepan over low heat.
Loosen edges of frittata with a spatula and then invert frittata onto a serving platter. Cut into 6 wedges; serve drizzled with warmed sauce. Yields 1 slice of frittata and about 1/4 cup of sauce per serving.
