4 oz. long thin pasta, such as capellini or spaghetti4 large eggs 3 large egg whites ½ cup chopped fresh parsley 2 scallions, sliced 1 clove garlic, minced ¼ cup crumbled feta cheese ¾ tsp. salt freshly ground black pepper, to taste 2 tsp. olive oil

In a large pot of boiling salted water, cook pasta until al dente, 4 to 10 minutes. Drain and rinse well with cold water. In a medium bowl, whisk eggs and egg whites. Stir in parsley, scallions, garlic, cheese, salt and pepper.Add pasta and stir to combine. Preheat broiler. In a 10-inch ovenproof nonstick skillet, heat oil over medium-low heat, swirling to coat the bottom. Pour in egg mixture, shaking pan to distribute evenly. Cook until edges are set and frittata is browned on the bottom, 5 to 7 minutes. Place skillet under broiler (6 inches below the heat source) and cook until top of frittata is just set, 2 to 3 minutes. Loosen edges and slide frittata onto a platter. Cut into wedges and serve. Makes 4 servings.

adapted from Eating Well Vol. VIII, No. 4 May/June 1998