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Carbonara Frittata 2–6
P r e p 1 0 m i n
C o o k 2 5 m i n
Ser ves 6
Whole-grain spaghetti gives this frittata satisfying heft, making it a filling main course. Because of the richness of pancetta, a small amount goes a long way, adding little bits of meaty goodness in every bite. Serve with a tossed green salad on the side.
Cooking spray 4 oz whole-wheat spaghetti 2 oz chopped pancetta 2 medium garlic cloves, finely chopped 8 large eggs 3 tbsp grated Pecorino Romano, divided ½ tsp salt ¼ tsp black pepper
1. Preheat the oven to 350°F. In a pot of boiling water, cook the pasta until al dente, 10 to 12 minutes. Drain the pasta well. 2. Meanwhile, coat a 10-inch ovenproof skillet with cooking spray and heat the pan over medium. Add the pancetta and cook until crisp, about 5 minutes. Using a slotted spoon, remove the pancetta. Add the garlic to the drippings in the pan. Reduce heat to low and cook for 1 minute. Add the pasta to the pan and toss well. Remove from heat. 3. In a medium bowl, whisk the eggs, 2 tbsp cheese, salt, and black pepper. Pour the eggs evenly over the pasta. Sprinkle with the remaining 1 tbsp cheese and the pancetta. Bake until the eggs are set, 10 to 13 minutes. Cut the frittata into 6 wedges. Per serving (1 wedge) 210 Cal, 11 g Total Fat, 4 g Sat Fat, 368 mg Sod, 15 g Total Carb, 1 g Sugar, 2 g Fib, 13 g Prot.
Easy Ever yday Cooking
45
