Breakfast Pasta Frittata

Breakfast Pasta Frittata

Breakfast Pasta Frittata

CALORIES PER SERVING:
383
3 tablespoons extra-virgin olive oil
8 ounces turkey breakfast sausage links, removed from casings
1 medium red bell pepper, sliced
2 cups chopped scallions
Kosher salt and freshly ground black pepper
5 large eggs
5 large egg whites
⅓ cup nonfat milk
1 cup fresh Italian parsley leaves, chopped
½ cup freshly grated mild Cheddar cheese
¼ cup freshly grated Grana Padano
8 ounces spaghetti (or other long pasta), cooked and cooled

Breakfast Pasta Frittata:

1. Preheat the broiler.

2. In a medium nonstick ovenproof skillet over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the sausage and cook and crumble with a fork until cooked throug

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h, about 4 minutes. Remove to a small bowl. Add the bell pepper to the skillet and cook until almost tender, about 6 minutes. Add the scallions and cook until wilted, about 3 minutes. Scrape the sausage back into the pan and season with salt and pepper.

3. In a large bowl, whisk together the eggs, egg whites, and milk until smooth. Season with salt and pepper. Whisk in the parsley, Cheddar, and Grana Padano, reserving 1 tablespoon ofeach cheese for the top of the frittata.

4. Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the spaghetti to the sausage and vegetables and stir to coat with the oil. Cook, stirring occasionally, until the spaghetti is golden in places, about 3 minutes. Pour in the egg mixture and let cook until the bottom is set, about 6 minutes.
5. Sprinkle the top with the remaining 2 tablespoons grated cheese. Broil until the top is golden but not dry or wrinkly and the frittata is cooked through, 3 to 4 minutes, but watch carefully—all broilers are different. Let cool in the pan for 10 minutes, then slide onto a cutting board and cut into wedges. Serve warm or at room temperature.