Charlene's Recipe

Mexican Frittata

Category: Mexican Foods

Serves 4

4 cups leftover spaghetti, thin spaghetti or vermicelli (about 8 oz uncooked)
1 (8oz) carton egg substitute
1 cup evaporated skim milk
1 cup shredded, reduced fat cheddar cheese
1 (4 oz) can chopped green chilies, drained
1/2 cup sliced scallions
1/2 tsp ground cumin
1/2 tsp salt
vegetable oil cooking spray

Combine spaghetti, egg substitute, milk, cheese, chilies, scallions, cumin and salt in a bowl; set aside. Spray a 9-inch non stick skillet with cooking spray and heat over medium high heat. Pour 1/3 of the pasta egg mixture into the pan and cover. Cook 4-5 minutes until set and lightly golden. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3-4 minutes, covered.
Remove to a serving dish and keep warm. Repeat with remaining. Top each frittata with salsa and serve immediately.