Pasta Frittata

Serves 4


  • ½ Tablespoon olive oil
  • ½ cup onion, diced
  • 6 eggs
  • 1 teaspoon basil
  • Black pepper to taste
  • ½ cup low-fat ricotta
  • 1/3 cup grated Parmesan, plus 1 Tablespoon
  • 2 cups leftover Wagon Wheel Pasta Supper
  • 3 Tablespoon avocado or canola oil

Seasoned Cook: If needed, add more spinach or other dark leafy greens with the pasta.


  • Preheat the broiler.
  • In an oven proof skillet, heat the olive oil over medium heat and sauté the onion until translucent, about 3 minutes.
  • Meanwhile, beat the eggs, basil and pepper, then mix in the ricotta and Parmesan.
  • Add the pasta on top of the onions, spreading it evenly, and then pour the egg mixture on top. Turn the stove to low heat and let it cook about 5 minutes, until partially set.
  • Sprinkle the rest of the Parmesan on top and place 4-6 inches under the broiler until lightly browned. Remove from oven and loosen the frittata with a spatula, then slide it onto a serving plate.

Per serving: 364 calories, 22g protein, 28g carbohydrate (2g fiber), 18g fat (6g sat, 12g mono/poly), 466mg sodium