CEiMB - Spaghetti Frittata with Salad Presto - My pick!!!

This weeks it's my turn to pick the recipe for Craving Ellie in My Belly and I chose Spaghetti Frittata with Salad Presto. It seemed like the perfect recipe to use up leftover pasta and marinara sauce, for the marinara sauce I used the recipe from The Food You Crave (page 153, see below).

Now, let me start by saying that I got to learn to read recipes better before picking them: in this recipe the eggs are partially cooked in a pan and then put under a broiler. I don't have a broiler or an oven-safe pan!!!!!! So I decided to bake the frittata in my oven: : I prepared the veggies and spaghetti as written in the recipe, I then put the veggies and spaghetti in a 9x13" ovendish, added the beaten eggs and topped it with grated Parmesan. I then baked it for 45 minutes in a preheated oven at 350 degrees.

I really liked this when I ate it hot for dinner, paired with the Salad Presto and some store-bought Garlic Bread. But I also loved it the next day at work, when I had a cold piece for lunch served with some Mustard Soup. My mom really liked it too! Go here to check out what my fellow Ellie-istas thought of the Spaghetti Frittata with Salad Presto!!

Spaghetti Frittata

So Easy - Ellie Krieger, page 100

5 large eggs

5 large egg whites

1 tablespoon olive oil

1 small onion, sliced thinly into half moons (I used a red onion)

5 cups baby spinach leaves

1/4 cup sun-dried tomatoes (not oil-packed), reconstituted in boiling water for 10 minutes, chopped

1 large clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups cooked whole-wheat spaghetti (4 ounces dry spaghetti) tossed with 1/2 cup marinara sauce (I included the recipe I used below)

1/3 cup grated Parmesan cheese

1 recipe Salad Presto (recipe follows)

In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.

Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onionis softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes,garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle. (Or prepare the veggies and spaghetti as written in the recipe, then put the veggies and spaghetti in a 9x13" ovendish, add the beaten eggs and top it with grated Parmesan. Bake for 45 minutes in a preheated oven at 350 degrees)

Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.

Salad Presto

So Easy - Ellie Krieger, page 101

1 5-ounce bag mixed greens (5 cups lightly packed)

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

pinch of dried basil

salt and freshly ground pepper to taste

Put the greens in a medium salad bowl. In a separate bowl, whisk together the oil and vinegar. Drizzle the dressing over the greens and sprinkle dried basil on top. Season with salt and pepper. Serve.

Easy Tomato Sauce

The Food You Crave - Ellie Krieger, page 153

• 1 tablespoons olive oil
  1 medium onion, finely chopped
  2 cloves garlic, minced
  2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped
  3 tablespoons tomato paste
  1 teaspoon dried oregano
  1 bay leaf
  Salt and pepper

In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add thegarlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.