Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Meal Type: Breakfast & Brunch
Ingredients
8 oz Spaghetti, uncooked
1tbs 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 Shredded Low-Moisture Part-Skim Mozzarella Cheese
Preparation
Preheat oven to 350F. 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 minutes or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 minutes 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 minutes or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
Bake 10 minutes or unitl center is set. Cut into 8 wedges to serve.
Cook's Notes
Nutrition Information
Calories: 260
;
Total Fat: 10g
;
Saturated Fat: 3.5g
;
Carbohydrates: 28g
;
Protein: 15g
;
Vitamin A: 10%DV
;
Vitamin C: 10%DV
;
Calcium: 15%DV
;
Sodium: 250mg
;
Iron: 15%DV
;
Fiber: 2g