Cheesy Pasta Frittata

Prep 35 min
Total 35 min
Servings 4

Looking for a meatless breakfast idea? Then check out this herbed pasta and green onions cheesy frittata recipe that’s ready in just 35 minutes! MORE+ LESS-

By Betty Crocker Kitchens

Updated October 27, 2010

Ingredients

oz uncooked vermicelli, broken in half

cup fat-free cholesterol-free egg product (from 8-oz. carton) or 4 eggs, lightly beaten

1/3

cup fat-free (skim) milk

3/4

teaspoon dried oregano leaves

1/8

teaspoon ground red pepper (cayenne)

medium green onions, finely chopped (1/2 cup)

teaspoon olive or canola oil

3/4

cup shredded reduced-fat sharp Cheddar cheese (3 oz)

Steps

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1

Cook vermicelli as directed on package. Drain; rinse with hot water.
2

Meanwhile, in small bowl, mix egg product, milk, 1/2 teaspoon of the salt, the oregano and ground red pepper until well blended. Stir in onions.
3

In 10-inch nonstick skillet, heat oil over medium heat. Spread cooked vermicelli in hot skillet; pour egg product mixture evenly over top. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until center is almost set.
4

Remove skillet from heat. Sprinkle remaining 1/4 teaspoon salt and the cheese over vermicelli mixture. Cover; let stand 2 minutes or until egg mixture is set and cheese is melted. Serve from skillet, or run pancake turner around edge of skillet to loosen and slide out onto serving plate. Cut into wedges. If desired, garnish with additional chopped green onions.

Expert Tips

"My kids love pasta, and you can use any pasta shape you have on hand in this yummy egg dish. For a quick (and neat) way to cut this omelet into wedges, I use my pizza cutter." Sharon

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 35

% Daily Value

Total Fat: 4g; 6%
Saturated Fat 1 1/2g 6% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 550mg; 23%
Potassium: 220mg; 6%
Total Carbohydrate: 49g; 16%
Dietary Fiber 4g 17% Sugars 3g
Protein: 20g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 20%; 20%
Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;