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Use-Your-Noodle Mini Frittatas

Serves 4 mini frittatas (2 per serving)

Originally aired

INGREDIENTS
  • From the pantry
  • Mayo
  • Salt and pepper
  • EVOO - Extra Virgin Olive Oil
  • Pasta (we used spaghetti)
  • Dried herbs
  • Peanut butter
  • Jam
  • Cheese (we used part-skim mozzarella)
  • Honey
  • Eggs
  • Milk
  • Flour
  • Shopping List
  • 1 pound skinless, boneless chicken breast $2.99/lb.
  • 1 apple $1.15 ($1.99/lb)
  • Sandwich bread (we used soft wheat) $1.99/loaf
  • 1 carrot $ .25 ($.99/lb)
  • 1 banana $ .20
  • 1 cucumber $.79
  • Cherry tomatoes $2.50/pint
  • Yogurt (2 single-serving containers with granola) $2.78
  • Sunflower seeds $ .99
  • TOTAL $13.64
PREPARATION

Cut about 1/2 cup leftover cooked spaghetti noodles into 1-inch lengths. Optional: crisp noodles slightly in skillet with 1/2 teaspoon olive oil.

In a medium bowl, whisk together 4 large eggs, 3 tablespoons milk, and 1/4 teaspoon salt. Stir in 1/3 cup grated low-moisture mozzarella cheese and 1/4 cup (about 6) quartered (or cut into small pieces) cherry tomatoes.

Butter or spray 4 muffin cups in 12-cup muffin pan with non-stick vegetable spray. Divide spaghetti evenly among prepared cups. (For fun, you can also add a few cubes of mozzarella cheese to each cup). Ladle egg mixture over, filling almost to top.

Bake at 375F until puffed and golden, about 15-18 minutes.

Note: For a snack or breakfast treat, you can also bake these in a mini-muffin pan for bize-size frittatas.

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