Ingredients
4oz spagetti
2 medium carrots
8 oz cauliflower florets
1 medium green pepper
1/3 cup green onion
2 cloves garlic
1 medium zucchini
1 large tomato
1 tsp basil
1 tsp oregano
2 tsp parsley
4 egg whites
2 Tbsp grated parmesan
1/2 tsp salt
1/4 tsp pepper
Directions
Slice carrots, green pepper and green onion.
Slice and quarter zucchini.
Peel, seed, and chop tomato.
Mince or press garlic.
Break spagetti into 2 inch pieces and cook per package directions, then let cool.
Saute carrots, cauliflower, green pepper, green onion, and garlic in water, about 10 minutes.
Add zucchini, tomato, basil, oregano, parsley, and salt and pepper to taste.
Cook just until vegetables are tender. Do not overcook.
In seperate bowl, beat egg whites well.
Add parmesan, salt, pepper, and cooked spagetti.
Spray skillet with Pam.
Add pasta mixture, spreading evenly.
cook over medium heat until browned.
Turn and brown on other side.
Serve frittata on platter with vegetables on top.
Notes
Recipe given to me by a co-worker, Jenn.
