Tomato Basil Frittata

Main Dishes, Holiday & Entertaining, <21g carb, <401 cal,

Per Serving Tomato Basil Frittata
Makes: 6 servings
Serving Size: 1/6 frittata
Calories	160
Fat	5	g
Saturated Fat	2.3	g
Trans Fat	0	g
Carbohydrate	17	g
Fiber	3	g
Sugars	3	g
Cholesterol	100	mg
Sodium	335	mg
Potassium	395	mg
Protein	12	g
Phosphorus	155	mg
Choices: Starch 1, Vegetable 1, Lean Meat 1, Fat 0.5

Ingredients

3	large	eggs
6		egg whites
1/2	tsp.	fine sea salt
1/2	tsp.	ground black pepper or crushed red pepper flakes
1	cup	basil leaves, chopped
1/4	cup	oregano leaves, chopped
1/2	cup	grated parmigiano-reggiano cheese
3	cups	sliced cherry or grape tomatoes
1/2	lb.	cooked spaghetti
		Extra virgin olive oil spray
		Additional parmigiano-reggiano for garnish (optional)

Whisk the eggs and egg whites in a large mixing bowl. Add the salt, pepper, basil, oregano, and 1/2 cup of cheese. Mix well. Add the tomatoes and spaghetti and mix well.
Lightly coat a sauté pan with extra virgin olive oil spray. Add the egg mixture. Cook over medium-high heat for about 7 minutes, or until the bottom is golden. Place a dinner plate on top of the sauté pan. Turn the pan over so that the frittata slides, cooked side up, onto the plate. Slide the frittata back into the sauté pan and cook until the second side is golden, about 4 to 5 minutes. You can cover the pan to cook the frittata more quickly.
Once done, remove to a plate and sprinkle with extra grated cheese, if desired. Cover to melt the cheese and keep the frittata warm. Cut into wedges and serve.