Wednesday, June 3, 2009

All-in-One Spaghetti Frittata

I found this on Jessie's blog and it was very good. I would definitely add salt and pepper to the mix. Fresh basil on top was a nice addition as well.


8 oz. spaghetti, uncooked
1 Tbsp. olive oil
1 medium onion, sliced
2 cups sliced fresh mushrooms
1 medium zucchini, sliced
1 can (15 oz.) diced tomatoes, undrained
8 eggs, lightly beaten
1 cup Mozzarella Cheese, shredded


PREHEAT oven to 350°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 (at this point, I would add salt & pepper as well); 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 8 wedges to serve.

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