Spaghetti Frittata
From caterpillergrrl 15 years ago
- 10 minutes to make
- Serves 6
This is a vegetable frittata with spaghetti, I can't imagine how you could go wrong. You can add or delete any vegetables you'd like. You just can't mess this up! This is from the Kraft website (I just want to give credit where credit is due :)
Ingredients
- 8 ounces spaghetti, uncooked shopping list
- 1 tablespoon olive oil shopping list
- 1 medium onion, sliced shopping list
- 2 cups sliced fresh mushrooms shopping list
- 1 medium zucchini, sliced shopping list
- 1 (15 ounce) can diced tomatoes, undrained shopping list
- 8 eggs, lightly beaten shopping list
- 1 cup shredded skim mozzarella cheese shopping list
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.
People Who Like This Dish 5
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