Breakfast Pasta Frittata

Featuring Special Guest Author Tanya Bastianich Manuali

By
Photo: Healthy Pasta
  • 3 tablespoons Extra virgin olive oil
  • 8 ounces Turkey breakfast sausage links, removed form casings
  • 1 Medium red bell pepper, sliced
  • 2 cups Chopped scallions
  • Kosher salt
  • Freshly ground black pepper
  • 5 large Eggs
  • 5 large Egg whites
  • 1/3 cup Nonfat milk
  • 1 cup Fresh Italian parsley leaves, chopped
  • ½ cup Freshly grated mild cheddar cheese
  • ¼ cup Freshly grated Grana Padano
  • 8 ounces Spaghetti (or other long pasta), cooked and cooled

Preheat the broiler. In a nonstick ovenproof skillet over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the sausage and cook and crumble with a fork until cooked through, about 4 minutes. Remove to a small bowl. Add the bell pepper to the skillet and cook until almost tender, about 6 minutes. Add the scallions and cook until wilted, about 3 minutes. Scrape the sausage back into the pan and season with salt and pepper.

In a large bowl, whisk together the eggs, egg whites, and milk until smooth. Season with salt and pepper. Whisk in the parsley, Cheddar, and Grana Padano, reserving 1 table spoon of each cheese for the top of the frittata.

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Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the spaghetti to the sausage and vegetables and stir to coat with the oil. Cook, stirring occasionally, until the spaghetti is golden in places, about 3 minutes. Pour in the egg mixture and let cook until the bottom is set, about 6 minutes.

Sprinkle the top with the remaining 2 tablespoons grated cheese. Broil until the top is golden but not dry or wrinkly and the frittata is cooked through, 3 to 4 minutes, but watch carefully – all broilers are different. Let cool in the pan for 10 minutes, then slide onto a cutting board and cut into wedges. Serve warm or at room temperature.

Servings: 6

Nutrition Facts

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 325.34
Calories From Fat (57%) 184.14
Calories From Protein (27%) 87.41
Calories From Carbs (17%) 53.80
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 20.78g 32%
Saturated Fat 6.50g 33%
Monounsaturated Fat 9.76g
Polyunsaturated Fat 2.78g
Trans Fatty Acids 0.00g
Cholesterol 213.66mg 71%
Sodium 672.61mg 28%
Potassium 548.30mg 16%
Carbohydrates 14.13g 5%
Dietary Fiber 1.86g 7%
Sugar 6.36g
Sugar Alcohols 0.00g
Net Carbohydrates 12.26g
Protein 21.34g 43%
Vitamin A 2362.20IU 47%
Vitamin C 58.43mg 97%
Calcium 227.80mg 23%
Iron 3.15mg 18%
Vitamin E 2.76IU 28%
Vitamin D 21.35IU 5%
Thiamin 0.11mg 7%
Riboflavin 0.48mg 28%
Niacin 2.87mg 14%
Vitamin B6 0.32mg 16%
Folate 76.73µg 19%
Vitamin B12 0.93µg 15%
Pantothenic Acid 1.19mg 12%
Phosphorus 283.11mg 28%
Magnesium 44.18mg 11%
Zinc 2.40mg 16%
Copper 0.24mg 12%
Manganese 0.26mg 13%
Selenium 30.08µg 43%
Alcohol 0.00g
Caffeine 0.00mg
Water 183.91g
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