Tomato-Pasta Frittata with Parmesan Toast|
Roasted Tomato-Pasta Frittata with Parmesan Toast
1 Clove garlic, halved
4 Italian bread slices,
1 1/2 tb Grated Parmesan cheese
5 md Tomatoes, (1-1/2 pounds) cut
-into 1/2-inch-thick slices
1 tb Grated Parmesan cheese
1/4 ts Salt
1/4 ts Hot sauce
7 Egg whites, lightly beaten
4 Egg yolks, lightly beaten
1 c Cooked spaghetti (5 ounces
1/2 c Torn fresh basil leaves
1 ts Olive oil
Rub the garlic on one side of each bread slice, and place slices on a
baking sheet; sprinkle with 1-1/2 tablespoons Parmesan cheese. Broil 2
minutes or until lightly browned; set Parmesan toast aside.
Arrange tomato slices in a single layer on a baking sheet lined with
heavy-duty aluminum foil. Bake at 450 degrees for 40 minutes, turning after
20 minutes. Peel and discard skins.
Combine 1 tablespoon Parmesan cheese, salt, hot sauce, egg whites, and egg
yolks in a large bowl; stir well. Stir in tomato slices, spaghetti, and
basil; set aside.
Heat oil in a medium nonstick skillet over low heat. Add egg mixture, and
cook 15 minutes or until set (do not stir). Wrap handle of skillet with
foil; broil for 3 minutes or until top is set. Yield: 4 servings (serving
size: 1 frittata wedge and 1 Parmesan toast slice).
Per serving: 279 Calories; 9g Fat (29% calories from fat); 16g Protein; 33g
Carbohydrate; 215mg Cholesterol; 484mg Sodium
Serving Ideas : Serve immediately with Parmesan toast.
Recipe by: Cooking Light, June 1995, page 128
Posted to MC-Recipe Digest V1 #393 by email@example.com on Jan 28, 1997.