Ingredients

How to make it

  • Preheat oven to 350 degrees F. Cook pasta as directed on package. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 min. or until most of the liquid has evaporated, stirring occasionally.
  • Mix pasta, eggs and 1/2 cup of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 min. or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
  • Bake 10 min. or until center is set. Cut into 6 wedges to serve.

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