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3/4
cup (3 ounces) GF shredded part-skim mozzarella cheese
1/3
cup skim milk
1/4
cup freeze-dried chives
2
Tbs. GF grated Parmesan cheese
1-1/2 tsp. dried basil
1/4
tsp. salt
1/4
tsp. onion powder
1/8
tsp. cayenne
5
egg whites
3
egg yolks
Vegetable cooking spray
2
cups cooked GF angel hair pasta (about 4 ounces uncooked
pasta) (I use Annie Chun's)
1
(7-ounce) jar sliced pimento, drained
Combine first 10 ingredients in a bowl; stir with a wire
whisk, and set aside. Coat a large nonstick skillet with
cooking spray, and place over medium heat until hot. Add
pasta and pimento, and sauté 1 minute. Pour cheese
mixture over pasta mixture; stir until well-blended.
Cook over medium-low heat 3-5 minutes or until almost
set (do not stir). Preheat broiler. Wrap handle of
skillet with foil, and broil frittata for 5 minutes or
until lightly browned.
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