Amount Per Serving
% Daily Value *
Total Fat 12 g 18 %
Saturated Fat 6 g 28 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 203 mg 68 %
Sodium 109 mg 5 %
Potassium 45 mg 1 %
Total Carbohydrate 22 g 7 %
Dietary Fiber 1 g 6 %
Sugars 0 g
Protein 11 g 22 %
Vitamin A 10 %
Vitamin C 1 %
Calcium 6 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
2 cup, Spaghetti, cooked, enriched, without added salt
4 large (50g), Egg
4 tsp ( teaspoon), 100% Grated Parmesan Cheese
1 tbsp(s), Water - Municipal
Black pepper to taste
1 tsp, Spices, parsley, dried
2 clove, Garlic, raw
2 tbsp, Butter Unsalted
You can use any left over pasta for this recipe. (just remember to count the nutritional information for that sauce).
If you have plain pasta leftover, start by melting 1 tablespoon of unsalted butter in a skillet. Add chopped garlic and sauté. Add 2 cups of pasta to the skillet and mix well. Set aside.
Add eggs, water and parmesan cheese to a bowl and mix well.
Use a non stick skillet and melt 1/2 tbsp. unsalted butter.
Add the pasta then to the pan.
Add the egg mixture over evenly over the pasta.
Sprinkle with pepper and parsley.
Cook about 5 minutes or so until the egg begins to cook.
Use a spatula to make sure the bottom does not stick.
Place a dish over the frittata and firmly hold the dish in place and turn the skillet over to remover the frittata. Once removed, add the rest of the unsalted butter, melt then slide the frittata back into the pan to cook the other side.
Cook until golden brown. Serve immediately.