Baked egg dish with spaghetti, spinach and tomatoes with fresh herbs
Course Breakfast
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Servings 8(click to scale)
Calories 220kcal
Ingredients
4ouncespaghetti pastawhole grain dry
4ouncefrozen spinachchopped, thawed
1cupfresh tomatoeschopped
1/4cupfresh Italian parsleychopped
1/2cupfresh basilchopped
4ouncepart skim mozzarella cheeseshredded
8eacheggbeaten
3/4cupfat-free plain yogurt
1/2tspkosher salt
1/8tspground black pepper
1cupfresh yellow onionsdiced
1/2Tbspfresh garlicpeeled, minced
3Tbspgrated Parmesan cheese
1Tbspcanola oil
Instructions
Cook pasta in boiling water until al dente, about 10-15 minutes. Drain and rinse under cold water. Place in a large bowl and mix with thawed spinach, chopped tomatoes, herbs and cheese. Set aside.
Beat eggs, plain yogurt, salt and black pepper together in a bowl. Set aside.
For 8 servings, heat olive oil in a 10" pan (use an oven proof pan such as cast iron) and saute onions and garlic for 2 minutes. Remove from heat and add the cooked pasta/vegetable mix to the pan. Then add the egg mixture. Press gently to ensure even distribution of ingredients. Bake in a preheated 350F degree oven for 20 minutes. Sprinkle parmesan cheese and broil (if available) for color for 5-10 minutes more.