Frittata with Chard and Whole-Wheat Spaghetti
- Yield 6 servings
- Prep 10 mins
- Cook 30 mins
This seemingly "kitchen sink" approach to a frittata comes together surprisingly well.
An omelet with whole-wheat pasta makes a quick and delicious supper. Use your largest shallow skillet. Serve with a salad and crusty whole-grain bread.
- 1 pound Swiss chard, trimmed and coarsely chopped
- 5 eggs
- 1/3 cup 2 percent reduced-fat milk
- 3 tablespoons grated Parmesan cheese
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 cups cooked whole-wheat spaghetti (4 ounces uncooked pasta)
- 1 tablespoon butter
- 1 cup shredded Provolone or mozzarella cheese
- Rinse chard and place in a large pot with water clinging to leaves. Cover and cook over medium heat until tender, 5 to 10 minutes. Drain thoroughly. When cool enough to handle, squeeze out excess water.
- Preheat broiler.
- Combine eggs, milk, Parmesan, nutmeg, salt and pepper. Stir in spaghetti and chard
- Melt butter in a large ovenproof skillet. Add egg mixture; cover and cook over low heat until top is almost set, 10 to 13 minutes.
- Sprinkle frittata with provolone cheese and broil 3 minutes, or until golden brown.
Recipe by Jean Kressy.
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