RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Apple Frittata - dairy
Serves 4
4 cups leftover Spaghetti, Thin Spaghetti or
Vermicelli (about 8 oz.)
1 8-oz. carton egg substitute
2 large apples, peeled and grated
1 cup evaporated skim milk
5 tbsp. brown sugar
1/4 cup chopped walnuts
1 tsp. vanilla
1/2 tsp. cinnamon
Vegetable cooking spray
Apple butter or maple syrup for topping
Combine first 8 ingredients in a large bowl, reserving 3 tablespoons of
brown sugar; set aside.
Spray a 9-inch non-stick skillet with cooking spray and heat over
medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover.
Cook 4 to 5 minutes until set and lightly golden. Sprinkle 1 tablespoon of
brown sugar on top. Slide out onto a plate, invert the skillet over the
frittata on the plate, and flip the frittata back into the skillet. Cook
another 3 to 4 minutes, covered. Remove to a serving dish and keep warm.
Repeat with remaining mixture. Top each frittata with apple butter or maple
syrup and serve immediately.
Each Serving Provides:
653 Calories 26.5 g Protein
117 g Carbohydrates 8.9 g Fat
2.9 mg Cholesterol 182 mg Sodium
Calories from Fat 12%
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