Whole Grain Pasta Frittata with Peas

This dish combines complex carbohydrates from whole grain pasta with high-quality egg protein and fiber-rich peas for a balanced, satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 4 ounces whole grain spaghetti, regular or thin · 484 kcal in the whole recipe
• 4 eggs, lightly beaten · 375 kcal in the whole recipe
• dash nutmeg (optional)
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt (optional)
• 2/3 cup shredded cheese · 244 kcal in the whole recipe
• 1 cup frozen peas, thawed · 98 kcal in the whole recipe

Method

1. Cook the whole grain spaghetti in boiling water according to package directions, then drain and set aside.

   

2. In a large bowl, whisk the eggs with nutmeg, black pepper, and salt if using. Stir in the shredded cheese and thawed peas.

   

3. Add the cooked spaghetti to the egg mixture and toss well to combine.

   

4. Pour the mixture into a lightly greased oven-safe skillet. Cook over medium heat for 3 to 5 minutes until the bottom is set, then transfer to an oven preheated to 375°F (190°C) and bake for 10 to 12 minutes until the top is golden and firm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.