Spaghetti Frittata with Toasty Walnuts and Cheese


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Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: 340 per serving
Percent from Fat: 38%
Cusine: Italian
Course: Breakfast
Diet: mediterranean
Food as MedicineSM Ingredient: Omega 3 eggs

Food as MedicineSM Tip

The three types of omega-3 fatty acids are ALA, EPA and DHA, which is incredibly good for your brain and may lower your risk of Alzheimer's Disease.

Culinary Taste Tip

Toasting walnuts briefly more than doubles their flavor.

Culinary Technique Tip

Grinding flax seed into flax meal makes it easier for your body to absorb. Keep flax meal in the freezer so it won't oxidize or break down.


4 ounces multigrain thin spaghetti, broken in half*
2 teaspoons extra light olive oil, divided
3 large omega eggs
2 large omega egg whites
1/4 teaspoon each: salt and freshly ground black pepper
3 cloves garlic, minced
1 (6 ounce) bag baby spinach
2 tablespoons ground flax meal, such as Bob's Red Mill brand
1/4 cup chopped walnuts
1/4 cup (1 ounce) grated Parmesan cheese, preferably Parmigiano-Reggiano
1-1/3 cups bottled spicy tomato basil pasta sauce, heated
1/4 cup chopped fresh basil


Heat oven to 350 F. Cook spaghetti according to package directions. Drain well; transfer to a medium bowl and toss with 1 teaspoon of the olive oil. Refrigerate 5 minutes. In a large bowl, combine whole eggs, egg whites, salt and pepper, beating with a fork.

Meanwhile, heat remaining 1 teaspoon oil in a large nonstick oven-proof skillet. Add garlic; saute over medium-high heat 1 minute. Add spinach; cook, turning with tongs 1 minute or until spinach is wilted. Remove pan from heat; let stand 2 minutes. Add spaghetti to egg mixture; mix well. Add spinach mixture to the bowl; mix well. Return mixture to same skillet; top with flax meal, nuts and cheese. Bake 20 minutes or until eggs are set and cheese is melted. Cut into wedges; serve with pasta sauce and garnish with basil.


*2 cups leftover cooked spaghetti may be substituted.

Nutritional Analysis

Total fat (g): 14.74 - Fat calories (kc): 131.69 - Cholesterol (mg): 165.65 - Trans fatty acids (g): 0. - Saturated fat (g): 2.77 - Polyunsaturated fat (g): 3.86 - Monounsaturated fat (g): 2.74 - Fiber (g): 6.97 - Carbohydrates (g): 34.78 - Sugar (g): 5.49 - Protein (g): 19.24 - Sodium (mg): 608.47 - Calcium (mg) 174.22.

Comments on Spaghetti Frittata with Toasty Walnuts and Cheese

From: Avaontheweb

I made this without walnuts, and substituted the Parmesan for Mozzarella cheese.I didn't use the exact amount of egg white/egg yolk ratio without the extra omega 3's, used yesterdays leftover rigatoni with sauce, but it came delicious! I even cooked it in a toaster oven!

From: Olguita

This looks very good. I will try it tomorrow.
Thanks for all the wonderful recipes.

From: margery

I have tried a couple of your recipes and loved them both. I look forward to more.

From: jrkkrj4321

yum yum this looks great....I will try it....all of your receipes are wonderful...thank you Janet

From: keisha1973

I just saw this prepared on tv and it's in my oven as I type. It looks yummy and very healthy. Thanks!!!

From: bflicker

This recipe is the reason I found this site. I saw it being made on television and wrote down the website. I can't wait to try this one!!!

From: Dusty

It sounds great but will need some of the ingrediants. Thanks for looking out for our health. Dusty

From: silversue

I am on a tight budget and wondered if you can use regular eggs for the egg whites since you said that the yolks contain the omega 3 and it seems like a waste of money to pay more and then get rid of the yolks, unless they can be frozen and used in another recipe.

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