North Texas GIG


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Pasta Frittata
Serves 4

3/4 cup (3 ounces) GF shredded part-skim mozzarella cheese

1/3 cup skim milk

1/4 cup freeze-dried chives

2 Tbs. GF grated Parmesan cheese

1-1/2 tsp. dried basil

1/4 tsp. salt

1/4 tsp. onion powder

1/8 tsp. cayenne

5 egg whites

3 egg yolks

Vegetable cooking spray

2 cups cooked GF angel hair pasta (about 4 ounces uncooked pasta) (I use Annie Chun's)

1 (7-ounce) jar sliced pimento, drained

Combine first 10 ingredients in a bowl; stir with a wire whisk, and set aside. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add pasta and pimento, and sauté 1 minute. Pour cheese mixture over pasta mixture; stir until well-blended. Cook over medium-low heat 3-5 minutes or until almost set (do not stir).   Preheat broiler. Wrap handle of skillet with foil, and broil frittata for 5 minutes or until lightly browned.