Frittata with Whole Wheat Spaghetti and Spinach

Ingredients

• 1 teaspoon butter divided
• 3 large egg whites 
• 3 large eggs 
• 0.5 cup milk fat-free
• 1.3 ounces feta cheese crumbled
• 2 large garlic cloves minced
• 1 cup onion vertically sliced
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 0.7 cup tomato and basil pasta sauce (such as Classico)
• 4 ounces pasta like spaghetti whole wheat uncooked thin

Equipment

• bowl
• frying pan
• whisk
• aluminum foil
• broiler

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, melt 1/2 teaspoon butter in a large nonstick skillet over medium heat.
3. Add onion, and saut 7 minutes or until lightly browned.
4. Add garlic; saut 30 seconds.
5. Remove from heat.
6. Combine eggs, egg whites, and next 3 ingredients in a large bowl; stir well with a whisk. Stir in pasta, onion mixture, and spinach.
7. Melt 1/2 teaspoon butter in same pan; add egg mixture. Cover and cook 12 minutes or until top is almost set.
8. Preheat broiler.
9. Spread pasta sauce to within 1 1/2 inches of edges of frittata; sprinkle with cheese.
10. Wrap handle of pan with foil. Broil 5 minutes or until golden.
11. Cut into 4 wedges.