CHEESY PASTA FRITTATA

Cheesy Pasta Frittata image

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!

Provided by Betty Crocker Kitchens

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

8 oz uncooked vermicelli, broken in half
1 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)
8 medium green onions, finely chopped (1/2 cup)
1 teaspoon olive or canola oil
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)

Steps:

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

Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 4 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 0 g