Frittata Di Spaghetti
Italian Omelet

Serves 8
By Chef Antonio Cecconi

Prep Time: 15 minutes
Cook Time: 15 minutes



Ingredients:

16 ounces Dreamfields™ Spaghetti 8 eggs (or 2 cups egg substitute) 2 tablespoons chopped fresh basil 1/2 cup grated parmesan cheese 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon nutmeg 1 tablespoon olive oil 1 tablespoon butter 1 teaspoon minced garlic 1 jar (6 ounces) quartered artichokes, drained 1 tablespoon chopped green onion 4 ounces cherry tomatoes, halved 2 ounces diced prosciutto (or ham)

Directions:

1. Cook spaghetti according to package and drain well. Set aside.
2. In medium bowl, beat egg substitute with basil, parmesan cheese, salt, pepper and nutmeg.
3. Heat oil and butter in a 12-inch sauté pan over medium high heat. Add artichokes, garlic, parsley and onion along with tomatoes and prosciutto. Stir well and cook 5 minutes until veggies are softened.
4. In a large bowl, combine pasta with vegetables and eggs. Toss gently to mix well.
5. Pour mixture into a large sauté pan. Cover and cook at medium heat for 8 minutes, or until pasta begins to hold together and turns golden brown. DO NOT STIR.
6. With the help of 2 large flat spatulas, flip frittata upside down and continue cooking covered for 5 minutes longer. Remove from heat.
7. Place on serving dish. Let cool 5 minutes. Cut into wedges and serve.

Nutritionals per serving: (8 servings)
CALORIES: 327
PROTEIN: 17 g
DIGESTIBLE CARBOHYDRATES: 14 g
FAT: 11 g
CHOLESTEROL: 14 mg
SODIUM: 703 mg
FIBER: 5 g

This is a delicious breakfast or brunch pasta dish. Egg substitute may be used in place of real eggs. You can be creative and add in your favorite vegetables and ingredients to make this Italian omelet. Another way to turn the omelet over is to use 2 sauté pans. Hold them tightly together for a clean flip.