|6||eggs, lightly beaten|
|1 cup (250 mL)||milk|
|3 tbsp (30 mL)||each chopped fresh chives and parsley, divided|
|1/2 tsp (2 mL)||each salt and pepper|
|3 cups (750 mL)||leftover Gluten Free Spaghetti Carbonara (see recipe, above)|
|1/2 cup (125 mL)||shredded mozzarella cheese|
|1/4 cup (60 mL)||finely grated Parmesan cheese, divided|
|2 tbsp (30 mL)||olive oil|
- Preheat oven to 375°F (190°C). In bowl, whisk together eggs, milk, 2 tbsp (30 mL) each chives and parsley, salt and pepper. Add leftover pasta, mozzarella cheese and 2 tbsp (30 mL) Parmesan cheese.
- Heat olive oil in large heatproof skillet set over medium-high heat; spread pasta mixture evenly in skillet. Cook for 2 to 3 minutes or until starting to set around edges. Sprinkle with remaining Parmesan cheese.
- Transfer to oven; bake for 20 to 25 minutes or until frittata is cooked through and completely set. Sprinkle with remaining chives and parsley. To serve, cut into 6 wedges.
Per 1/6 recipe
Calories 380, Fat 20g, Cholesterol 255mg, Sodium 610mg, Carbohydrate 32g, Fibre 1g, Sugars 3g