Recipe - Roasted Tomato-Pasta Frittata With Parmesan Toast

1 Clove garlic, halved
4 Italian bread slices,
(11/2ounce)
1 One half tablespoon Grated Parmesan cheese
5 md Tomatoes, (1One half pounds) cut
into 1/2inchthick slices
1 tablespoon Grated Parmesan cheese
One fourth teaspoon Salt
One fourth teaspoon Hot sauce
7 Egg whites, lightly beaten
4 Egg yolks, lightly beaten
1 cup Cooked spaghetti (5 ounces
uncooked pasta)
One half cup Torn fresh basil leaves
1 teaspoon Olive oil

Rub the garlic on one side of each bread slice, and place slices on a
baking sheet; sprinkle with 1One half tablespoons Parmesan cheese. Broil 2
minutes or until lightly browned; set Parmesan toast aside.

Arrange tomato slices in a single layer on a baking sheet lined with
heavyduty aluminum foil. Bake at 450 degrees for 40 minutes, turning after
20 minutes. Peel and discard skins.

Combine 1 tablespoon Parmesan cheese, salt, hot sauce, egg whites, and egg
yolks in a large bowl; stir well. Stir in tomato slices, spaghetti, and
basil; set aside.

Heat oil in a medium nonstick skillet over low heat. Add egg mixture, and
cook 15 minutes or until set (do not stir). Wrap handle of skillet with
foil; broil for 3 minutes or until top is set. Yield: 4 servings (serving
size: 1 frittata wedge and 1 Parmesan toast slice).

Per serving: 279 Calories; 9g Fat (29% calories from fat); 16g Protein; 33g
Carbohydrate; 215mg Cholesterol; 484mg Sodium

Serving Ideas : Serve immediately with Parmesan toast.

Recipe by: Cooking Light, June 1995, page 128

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.