Italian Pasta Frittata

This quick, hearty recipe is a terrific way to use up leftover pasta.

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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)

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

This recipe was made with:

Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal by-products.

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To freeze whole eggs, crack into an ice cube tray and freeze. Once frozen, transfer to ziplock bag. Ready to thaw and use!