Weight Watchers Recipe: Spaghetti, Artichoke and Zucchini Frittata

Ingredients 5 large egg(s) 1/2 tsp table salt 1/4 tsp black pepper 1 3/4 cup(s) cooked whole-wheat spaghetti, made fresh or leftover 14 oz canned artichoke hearts, without oil, drained, cut into wedges 3/4 cup(s) shredded fat-free mozzarella cheese 1/3 cup(s) parsley, fresh, chopped 1 tbsp olive oil, divided 1 medium onion(s), chopped 1 medium zucchini, shredded 2 tsp minced garlic 14 1/2 oz canned tomato sauce, Italian-style Instructions Place oven rack in top position in oven. Preheat oven to 375°F. In a medium bowl, beat together eggs, salt and pepper. Stir in spaghetti, artichoke hearts, cheese and parsley; set aside. Heat 1 teaspoon of oil in a large nonstick skillet with an ovenproof handle over medium-high heat. Add onion and sauté until lightly browned, about 3 minutes. Add zucchini and sauté until vegetables are tender, about 3 minutes more. Stir in garlic; cook 30 seconds until fragrant. Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean with a paper towel. Heat remaining 2 teaspoons of oil in skillet; swirl to coat pan. Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 3 to 5 minutes. Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes. Meanwhile, heat sauce in microwave or in a small saucepan over low heat. Loosen edges of frittata with a spatula and then invert frittata onto a serving platter. Cut into 6 wedges; serve drizzled with warmed sauce. Yields 1 slice of frittata and about 1/4 cup of sauce per serving. POINTS® Value: 4 Servings: 6 Preparation Time: 20 min Cooking Time: 21 min Level of Difficulty: Moderate Works with Simply Filling Recipe courtesy of Weight Watchers