Italian Pasta Frittata

Ingredients

6 / 300 g

Naturegg Nature’s Best shell eggs (or Egg Creations Whole Eggs Original, well shaken)

1 3/4 cup / 425 ml

2% milk

1/4 cup / 50 ml

finely grated Parmesan cheese

3

cloves of garlic, minced

3 cup / 750 ml

chopped arugula

2 cup / 500 ml

cooked, whole-wheat spaghetti

1 cup / 250 ml

drained, no added salt canned diced tomatoes

1 cup / 250 ml

shredded part-skim mozzarella cheese, divided

1/2 cup / 125 ml

drained artichoke hearts, rinsed and chopped

1/4 tsp / 1 ml

each salt and pepper (optional)

Chopped fresh basil leaves (optional)

Directions

1. Lightly coat a 9-inch (23 cm) deep-dish, microwave-safe pie plate with nonstick cooking spray.

2. In the pie plate, break eggs and whisk with the milk, Parmesan cheese and garlic until well-blended; stir in the arugula, spaghetti, tomatoes, 3/4 cup (175 mL) mozzarella cheese, the artichoke hearts and salt and pepper (if using). Spread out evenly in the prepared pie plate. Sprinkle with the remaining mozzarella cheese.

3. Microwave on Medium-High (70%) for 20 minutes or until eggs are set. Garnish with basil (if using). Let stand for 5 minutes before cutting into wedges.

Tips

1. Rinse cold pasta with hot water so that it is less sticky when measuring.

2. Substitute chopped fresh spinach for the arugula.