Mediterranean Pasta Frittata
Ingredients
-
2
tablespoons
olive oil
-
1
small
red onion
-
2
cloves
garlic
-
2
cups
chopped fresh baby spinach leaves
-
6
large
eggs
-
½
cup
whole milk
-
¼
teaspoon
salt
-
¼
teaspoon
crushed red pepper flakes
-
¼
cup
sun-dried tomatoes
-
¼
cup
crumbled feta cheese
-
3
cups
cooked penne pasta
-
¼
cup
chopped fresh basil
Instructions
- Preheat the oven to 400ºF.
- Heat 1 tablespoon of olive oil in a 12-inch nonstick ovenproof skillet over medium heat.
- Add the chopped onion and cook until tender and starting to brown.
- Stir in the minced garlic and cook until fragrant.
- Add the chopped spinach and cook until wilted, then remove from heat and let cool.
- In a medium bowl, whisk together eggs, milk, salt, and red pepper flakes.
- Add the sun-dried tomatoes, feta, cooked pasta, basil, and cooled veggie mixture to the egg mixture and stir to combine.
- Return the skillet to medium heat, add the remaining olive oil, and swirl to coat.
- Pour in the egg mixture and cook until the edges start to set.
- Transfer the skillet to the oven and bake until the frittata is set.
- Let stand for 5 minutes before slicing and serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
224
Total fat
11g
Total carbohydrates
20g
Total protein
11g
Sodium
260mg
Cholesterol
171mg
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