Photo: Eaters Collective
Bruscetta Fritatta Recipe
8 ingredients
2 full servings or 6 side wedge servings
openrecipes
I invented this recipe while trying to figure out what to do with some leftover bruscetta. The combination of flavors and ingredients in this dish make for a...
Estimated Nutrition (whole recipe, rough)
544
Calories
22g
Protein
30g
Fat
48g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups egg substitue
- 1/3 cup prepared bruscetta mix
- 1/2 cup small pasta (orzo, ditalini, etc.)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons lemon juice
- 1/4 your favorite shredded cheese (I used fresh pecorino), plus extra
- 1 tablespoon olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes