Ricotta Pasta Frittata

February 18, 2015

151

Left over pasta is covered with a leek and shallot confit, egg substitute, and mozzarella cheese. Then it's topped with ricotta cheese and baked until deliciously golden. Ricotta Pasta Frittata is a quick and tasty #meatfree meal.

1/2 cup thinly sliced shallots
1 cup thinly sliced leeks, rinsed and drained
2 cup cooked pasta
1 cup fat free mozzarella
2 cups egg substitute
1/2 cup fat free half and half
2 teaspoons minced garlic
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
2/3 cup part-skim ricotta cheese

Heat a large skillet coated with cooking spray over medium heat. Add the shallots and saute until they begin to soften. Add the leeks and saute 2 to 3 minutes. Reduce heat to medium-low and simmer, stirring...
See the full directions on my site

Nutritions

Calories
329

Sodium
284mg
11% DV

Fat
6g
10% DV

Protein
20g
41% DV

Carbs
52g
17% DV

Fiber
3g
12% DV