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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1/2 med onion, minced
- 1 clv garlic, finely minced
- 2 c. approximately, cooked fettuccine or possibly other leftover pasta
- 6 x Large eggs
- 1/2 c. freshly grated Parmesan or possibly Romano cheese
- 3 Tbsp. minced flat-leaf parsley Warm red pepper flakes, to taste Salt and freshly grnd pepper to taste
Direcciones
- Heat the oil in a non-stick skillet over moderate heat and saute/fry the onion for 5 min, till golden brown but not brown. Add in the garlic and saute/fry for 1 minute. Add in the fettuccine and stir to coat the pasta. Beat the remaining ingredients together and add in to the skillet, stirring once to combine the ingredients. Cook covered over low heat 12 to 15 min, till the edges are lightly browned. Place a large plate over the skillet, and using two hands, carefully flip the two so which the frittata is face-down on the plate. Slide the frittata back into the skillet and cook uncovered an additional 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 168 | 69% |
| Total Fat 18.94g | 24% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 325mg | 108% |
| Sodium 404mg | 17% |
| Potassium 152mg | 4% |
| Total Carbs 2.71g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.27g | 1% |
| Protein 16.2g | 26% |
