Breakfast Pasta Frittata

• 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.

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