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Vermicelli Frittata with Clams

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By Betty Crocker Kitchens
Updated Dec 29, 2010
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Enjoy this garlic flavored pasta and vegetable frittata with clams - a wonderful dinner.

Vermicelli Frittata with Clams

  • Prep Time 20 min
  • Total 50 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 6 ounces uncooked vermicelli
  • 2 cans (6 1/2 ounces each) minced clams, drained
  • 1 tablespoon vegetable oil
  • 1 small red bell pepper, chopped (1/2 cup)
  • 2/3 cup sliced green onions (6 medium)
  • 1 clove garlic, finely chopped
  • 4 eggs
  • 2 tablespoons milk
  • 2 tablespoons grated Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Step 
    1
    Heat oven to 375°. Grease 10-inch pie plate. Cook and drain vermicelli as directed on package. Mix vermicelli and clams. Place in pie plate; press down slightly.
  • Step 
    2
    Heat oil in 8-inch skillet over medium heat. Cook bell pepper, onions and garlic in oil, stirring occasionally, until vegetables are crisp-tender. Spread evenly over vermicelli mixture.
  • Step 
    3
    Beat eggs, milk, cheese, salt and pepper. Pour over vegetables. Bake 20 to 25 minutes or until center is set. Let stand 5 minutes before cutting.

Nutrition

230 Calories
7g Total Fat
16g Protein
27g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
65
Total Fat
7g
Saturated Fat
2g
Cholesterol
160mg
Sodium
200mg
Total Carbohydrate
27g
Dietary Fiber
1g
Protein
16g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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