| 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 | KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese |
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; 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.