This recipe originally came about when I had a little leftover spaghetti in a peperonata sauce and was wondering how to stretch it to make another meal. This is the rather fabulous result – it’s become so popular at home, that I now cook the peperonata and spaghettini especially to make this frittata! You can break this up into stages if you like: the peperonata and spaghettini can be cooked and combined a day ahead, then all you need do is reheat them gently before making the frittata.
See original recipe: http://www.delicious.com.au/r...
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 6 | ||
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Calories: 108 | ||
Calories from Fat: 18 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.2mg | 3 % | |
Sodium 219.4mg | 8 % | |
Potassium 508.7mg | 13 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 14.6g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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