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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10-12 minutes. Transfer to a bowl and let cool slightly. Wipe out pan. | 2. Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti. | 3. Coat the pan well with cooking spray and place over medium heat. Pour in the egg/spaghetti mixture and distribute evenly in the pan. Cook until the underside is golden, 3-5 minutes. | 4. Flip frittata carefully as to not break it. Cook until other side is golden. Serve with diced tomato if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	4	cups	cooked	125.24	27.9164	2.5856	2.3028
extra virgin olive oil	4	teaspoons		-	-	-	-
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
egg	4			286.0	1.44	25.12	19.02
nonfat milk	1/2	cup		41.65	6.0760000000000005	4.1282	0.098
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
parsley	2	teaspoons		0.9	0.1582	0.0743	0.0198
basil	2	teaspoons		0.4063	0.0468	0.0556	0.0113
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
tomato	1		diced	40.2099	8.6898	1.9658	0.4468

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.