	Olive oil	1 Tablespoon
	Onion	1 Small, chopped
	Garlic	1 Clove (5 gm), minced
	Tomato	1 Medium, chopped
	Zucchini	1 Small, thinly sliced
	Eggs	10
	Basil/1/2 teaspoon dried basil	2 Tablespoon, chopped
	Ground black pepper	1 Teaspoon
	Parsley	2 Tablespoon, chopped
	Cooked pasta/Linguine or spaghetti	2 Cup (32 tbs) (preferably fettuccine)
	Low fat parmesan cheese	1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 382 Calories from Fat 179

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 4.6 g22.8%

Trans Fat 0 g

Cholesterol 551.8 mg183.9%

Sodium 191 mg8%

Total Carbohydrates 26 g8.6%

Dietary Fiber 2 g8.1%

Sugars 3.8 g

Protein 26 g51.7%

Vitamin A 39.7% Vitamin C 40.9%

Calcium 11.8% Iron 24.8%

*Based on a 2000 Calorie diet

Directions

Pre-heat oven to 400ºF. Heat olive oil over medium heat in oven proof skillet. Add onion and garlic; cook 2 minutes. Add tomato and zucchini and cook until soft, about 10 minutes. Break eggs into bowl and stir in basil, pepper, parsley and pasta. Add eggs to pan and cook until partially set. Sprinkle cheese over surface then place in oven for 3-5 minutes until top is set. Cut into wedges to serve.

Freestyle Pasta Frittata Recipe

Summary

Ingredients

Nutrition Facts

Directions

Chef

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