Ingredients for All In One Spaghetti Frittata
- 1 lb spaghetti
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1 cup sliced fresh mushrooms
- 1 medium zucchini, diced
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 6 large eggs
- 0 Part Skim Mozzarella Cheese
- 1 cup grated Parmesan cheese, divided
- Salt to taste
- Pepper to taste
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How to Make All In One Spaghetti Frittata
- Preheat oven to 350°F (175°C).
- Cook 1 pound spaghetti according to package directions. Drain and set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet (10-12 inches) over medium-high heat.
- Add 1/2 cup chopped onion and 1 cup sliced mushrooms.
- Cook and stir for 5 minutes, or until onions are crisp-tender.
- Add 1 medium zucchini, diced, and 1 (14.5 ounce) can diced tomatoes, undrained.
- Cook for 10 minutes, or until most of the liquid has evaporated, stirring occasionally.
- In a large bowl, whisk together 6 large eggs, 1/2 cup grated Parmesan cheese, salt and pepper to taste.
- Add the cooked spaghetti to the egg mixture and stir until well combined.
- Pour the spaghetti mixture into the skillet with the vegetables.
- Stir gently to combine.
- Cook over medium-low heat for 5 minutes, or until the bottom of the frittata is set.
- Sprinkle with the remaining 1/2 cup Parmesan cheese.
- Bake for 10-15 minutes, or until the center is set and lightly golden brown.
- Let cool for 5 minutes before cutting into 4 wedges and serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
30g
Fat
47g
Carbs
18g
