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Spaghetti, Artichoke and Zucchini Rrittata
Ingredients
  • Egg(s)
  • 5 large egg(s)
  •  
  • Table salt
  • ½ tsp
  •  
  • Black pepper
  • ¼ tsp
  •  
  • Cooked whole-wheat spaghetti
  • 1 ¾ cup(s) , made fresh or leftover
  •  
  • Canned artichoke hearts without oil
  • 14 oz , drained, cut into wedges
  •  
  • Shredded fat free mozzarella cheese
  • ¾ cup(s)
  •  
  • Fresh parsley
  • ⅓ cup(s) , fresh, chopped
  •  
  • Olive oil
  • 1 Tbsp , divided
  •  
  • Uncooked onion(s)
  • 1 medium , chopped
  •  
  • Uncooked zucchini
  • 1 medium , shredded
  •  
  • Minced garlic
  • 2 tsp
  •  
  • Canned tomato sauce
  • 14 ½ oz , Italian-style
Steps
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