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Spaghetti Frittata
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Low cal: 
Sandy Russman Fohs of Atlanta combines two easy meals into one. She writes: "My mother used to make this with leftover spaghetti. We loved it! This makes a wonderful brunch or light supper accompanied by a tomato salad." The addition of leftover spaghetti gives this frittata more heft.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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6 eggs, lightly beaten
1 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
1 cup cooked spaghetti
Instructions:
Preheat the broiler. In large bowl, beat eggs. Add cheese, parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper and beat to combine. Add spaghetti to egg mixture and mix with large fork. In a lightly greased, ovenproof, nonstick omelet pan over medium heat, add spaghetti mixture. Cook, tilting the pan and lifting edges so uncooked egg runs under edges, until the bottom is lightly browned and top is almost cooked through. Transfer to oven and broil until just top is just cooked through. Carefully remove from oven and invert pan on plate. Cut into wedges. Serve warm or at room temperature.
Notes:
You can also add diced ham, bacon, tomatoes or other veggies to add more flavor and color. Fohs likes to flip her frittata in the pan to brown the other side (she suggests placing a large plate over the pan to flip), but cooking the top side under the broiler is an easier approach.
Nutrition:
Per serving (using 1 cup cooked spaghetti): 241 calories (percent of calories from fat, 49), 18 grams protein, 12 grams carbohydrates, 1 gram fiber, 13 grams fat, 296 milligrams cholesterol, 459 milligrams sodium.
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