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.