- Cook Time
- Prep Time
- 4 ServingsServings
- 4 cups leftover Spaghetti, Thin Spaghetti or Vermicelli (about 8 oz.)
- 1 8- oz. carton egg substitute
- 2 large apples, peeled and grated
- 1 cup evaporated skim milk
- 5 tbsp. brown sugar
- 1/4 cup chopped walnuts
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- Vegetable cooking spray
- Apple butter or maple syrup for topping
1 Combine first 8 ingredients in a large bowl, reserving 3 tablespoons of brown sugar; set aside.
2 Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat.
3 Pour 1/3 of the pasta-egg mixture into the pan and cover.
4 Cook 4 to 5 minutes until set and lightly golden.
5 Sprinkle 1 tablespoon of brown sugar on top. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet.
6 Cook another 3 to 4 minutes, covered. Remove to a serving dish and keep warm
7 Repeat with remaining mixture.
8 Top each frittata with apple butter or maple syrup and serve immediately.
Source: National Pasta Association