Comida Kraft
Recipe Box

All-in-One Spaghetti Frittata

All-in-One Spaghetti Frittata is rated 3.657142857142857 out of 5 by 35.
Prep Time
30
min.
Total Time
40
min.
Servings

8 servings

Although frittatas are traditionally a breakfast food, we think this noodle-y skillet is delicious any time of day. And bonus: It's Healthy Living!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes; cook 10 min. or until most of the liquid is evaporated, stirring occasionally.
  • Drain spaghetti; place in large bowl. Add eggs and 1/2 cup cheese; mix lightly. Add to vegetables in skillet; stir. Cook on medium-low heat 5 min.; top with remaining cheese.
  • Bake 10 min. or until center is set.
Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Serving Suggestion

Serve with a crisp green side salad tossed with your favorite KRAFT Light Dressing.

Special Extra

Add 1/2 cup drained oil-packed sun-dried tomatoes and 1 tsp. hot pepper sauce to the egg mixture before adding to cooked vegetables in skillet. Garnish with fresh basil leaves and pine nuts just before serving.

Servings

  • 8 servings

Healthy Living

  • Low calorie
  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

Feel good about serving your family this satisfying low-calorie, low-sodium main dish.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 250
Total fat 10g
Saturated fat 3.5g
Cholesterol 195mg
Sodium 250mg
Carbohydrate 28g
Dietary fiber 5g
Sugars 5g
Protein 16g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from The most important thing is to make sure you have all the ingredients well mixed, because the parts... The most important thing is to make sure you have all the ingredients well mixed, because the parts that do not have veggies are kind of bland. But if you get the veggies mixed in well, then it tastes great! The other options are to add some seasonings to the eggs before mixing or to put a sauce (like ketchup?) on top. I really liked this, but it was not the most popular dish that's come out of Kraft Food & Family as far as my family is concerned.
Date published: 2006-04-17
Rated 5 out of 5 by from My family really liked this...although I didnt really have the right dish to make this in it still... My family really liked this...although I didnt really have the right dish to make this in it still turned out pretty good...I also substituted real eggs for 99% Cholesterol free egg product for my dad who has high cholesterol and the only person who knew was me and theres no way anyone could taste the difference :)
Date published: 2006-07-19
Rated 3 out of 5 by from I made this recipe almost exactly as directed except I used fresh hot peppers from my garden in... I made this recipe almost exactly as directed except I used fresh hot peppers from my garden in place of the mushrooms (it's what I had on hand), and garden tomato in place of canned. I also added some chopped fresh chives. The dish was good but a little bland. Next time I'll add a good bit more salt.
Date published: 2006-07-20
Rated 3 out of 5 by from We made this recently using a leftover pasta dish that we had. We made this recently using a leftover pasta dish that we had. Because we had that dish with vegetables already in it we did not use the same veggies they had listed. It tasted okay, but the eggs seem to have sunk to the bottom and got tough after cooking. I don't think we would make this one again.
Date published: 2006-04-02
Rated 4 out of 5 by from I love this recipe as is but tonight I did not have mozerella cheese or mushrooms. I love this recipe as is but tonight I did not have mozerella cheese or mushrooms. I did have left over tomatoes, black olives, cheddar cheese and swiss cheese. So, I made it with the above changes and it was delish! Either way this is a good, health fairly quick meal.
Date published: 2006-07-19
Rated 4 out of 5 by from My husband loved this dish. My husband loved this dish. I only had 1 cup of cheese to make this with, but it turned out great. We sprinkled a touch of seasoned salt on this for added flavor, but it's not necessary. My husband asked me to include italian sausage or summer sausage next time.
Date published: 2006-07-11
Rated 4 out of 5 by from I recalled the poster who said this wasn't very flavorful and realized some seasoning was generally... I recalled the poster who said this wasn't very flavorful and realized some seasoning was generally missing in the recipe itself. Went ahead and prepared as written and agree, it's good, but could use some kick.
Date published: 2006-04-30
Rated 5 out of 5 by from I'm on a sodium restricted diet, and I found this recipe fit my meal plan perfectly. I'm on a sodium restricted diet, and I found this recipe fit my meal plan perfectly. I love eggs and tomatoes together, so I think this recipe is excellent!! I will make this again and again and again.
Date published: 2006-07-31
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