You may want to visit the farmer's market to select the freshest produce for this colorful, open-face omelet.
Break thin spaghetti into 2- to 3-in. (5-7.5 cm) lengths. Cook according to package directions; drain.
Meanwhile, chop onion and bell pepper with Food Chopper. Slice zucchini with Ultimate Mandoline. Or, grate zucchini into long strips with Veggie Strip Maker, being careful to avoid seeds. Snip basil with Professional Shears.
In Small Batter Bowl, whisk together eggs, 1 tablespoon of the snipped basil, 1/2 tsp (2 mL) of the salt and black pepper using Stainless Whisk. Add 4 tbsp (60 mL) of the grated Parmesan cheese, grate with Rotary Grater.
In Executive (10-in./28-cm) Sauté Pan, (do not use stainless cookware) heat olive oil over medium-high heat. Add onion, bell pepper, zucchini and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until vegetables are tender; stir in cooked spaghetti. Reduce heat to low. Pour egg mixture over pasta mixture in pan. Cover; cook 14-15 minutes or until egg mixture is set in center.
Meanwhile, combine tomatoes with remaininig 1 tbsp (15 mL) snipped basil and 1/8 tsp (.5 mL) salt. Grate remaining 2 tbsp (30 mL) Parmesan cheese over frittata. Cut frittata into wedges using Nylon Knife.
Calories 230, Fat 8 g, Sodium 400 mg, Dietary Fiber 2 g
With the spaghetti added, our frittata has a frim texture, making it easy to slice and serve.
You can cook the thin spaghetti ahead of time and refrigerate, or use 3 cups leftover cooked thin spaghetti. Use the Professional Shears to cut leftover cooked spaghetti into 2- to 3-inch lengths.
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