Pasta Frittata with Peas
Perfect for any meal of the day, this easy and flavorful frittata is quick and easy to prepare.
- Yield
- 5 servings
- Serving size
- 1/5 of recipe
- Rating
- 3.64 of 5 (53 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1 ounces
- Protein Foods: 1 ounces
- Vegetables: 1/4 cups
Ingredients
- 4 ounces whole grain spaghetti, regular or thin
- 4 eggs, lightly beaten
- dash nutmeg (optional)
- 1/8 teaspoon black pepper
- salt, 1/8 teaspoon (optional)
- 2/3 cup cheese, shredded
- 1 cup frozen peas, thawed (or 1 cup chopped tomatoes)
Directions
- Tomato Variation: Instead of mixing 1 cup of peas with the egg, seasonings, and cheese mixture, sprinkle the chopped tomatoes evenly over the top of the frittata before putting it in the oven.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 239.54 |
| Total Fat | 10.31 g |
| Saturated Fat | 4.36 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 179.54 mg |
| Carbohydrates | 24.59 g |
| Dietary Fiber | 3.97 g |
| Total Sugars | 2.02 g |
| Added Sugars included | 0 g |
| Protein | 13.97 g |
| Calcium | 142 mg |
| Potassium | 162 mg |
| Sodium | 176.52 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 50 mg |
| Phosphorus | 249 mg |
| Selenium | 40 mg |
| Zinc | 2 mg |
| Vitamin A | 154 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin C | 3 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 9 mcg |
| Folate | 64 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 2 mg |
| Choline | 149 mg |
Notes
Salt omitted from nutrition analysis.
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Source
Recipe by: Healthy Eating Recipes — University of Nebraska Cooperative Extension
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pasta-frittata-peas. Federal works are public domain in the United States.