Steps:
- * Place oven rack in top position in oven. Preheat oven to 375°F. * In a medium bowl, beat together eggs, salt and pepper. Stir in spaghetti, artichoke hearts, cheese and parsley; set aside. * Heat 1 teaspoon of oil in a large nonstick skillet with an ovenproof handle over medium-high heat. Add onion and sauté until lightly browned, about 3 minutes. Add zucchini and sauté until vegetables are tender, about 3 minutes more. Stir in garlic; cook 30 seconds until fragrant. Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean with a paper towel. * Heat remaining 2 teaspoons of oil in skillet; swirl to coat pan. Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 3 to 5 minutes. * Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes. * Meanwhile, heat sauce in microwave or in a small saucepan over low heat. * Loosen edges of frittata with a spatula and then invert frittata onto a serving platter. Cut into 6 wedges; serve drizzled with warmed sauce. Yields 1 slice of frittata and about 1/4 cup of sauce per serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love