Serve this frittata for breakfast or brunch, with a side of roasted potatoes and some fresh fruit.

Serves 6


  • 3 Tbsp. extra-virgin olive oil
  • 8 ounces turkey breakfast-sausage links, removed from casings
  • 1 medium red bell pepper, sliced
  • 2 cups chopped scallions
  • Kosher salt and freshly ground black pepper
  • 5 large eggs
  • 5 large egg whites
  • 1/3 cup nonfat milk
  • 1 cup fresh Italian parsley leaves, chopped
  • 1/2 cup freshly grated mild cheddar cheese
  • 1/4 cup freshly grated Grana Padano
  • 8 ounces spaghetti (or other long pasta), cooked and cooled


    Preheat the broiler.

    In a medium nonstick skillet over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the sausage and cook and crumble with a fork until cooked through, about 4 minutes. Remove to a small bowl. Add the bell pepper to the skillet and cook until almost tender, about 6 minutes. Add the scallions and cook until wilted, about 3 minutes. Scrape the sausage back into the pan and season with salt and pepper.

    In a large bowl, whisk together the eggs, egg whites and milk until smooth. Season with salt and pepper. Whisk in the parsley, cheddar and Grana Padano, reserving 1 tablespoon of each cheese for the top of the frittata.

    Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the spaghetti to the sausage and vegetables and stir to coat with the oil. Cook, stirring occasionally, until the spaghetti is golden in places, about 3 minutes. Pour in the egg mixture and let cook until the bottom is set, about 6 minutes.

    Sprinkle the top with the remaining 2 tablespoons of grated cheese. Broil until the top is golden but not dry or wrinkly and the frittata is cooked through, 3 to 4 minutes, but watch carefully—all broilers are different. Let cool in the pan for 10 minutes, then slide onto a cutting board and cut into wedges. Serve warm or at room temperature.

    Excerpted from Healthy Pasta by Joseph Bastianich and Tanya Bastianich Manuali. Copyright © 2014 by Joseph Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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