Easy Spaghetti Frittata

Prep Time:20 min
Total Time:30 min
Makes:8 servings, 1 wedge each



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.

My changes: I don't like mushrooms at all (yuck!), so I don't even add them. Also, I always use more cheese than the recipe calls for because cheese is really yummy.

Note: I'm not a big fan of zucchini either, but it's delicious in this recipe! You can either have it for breakfast with some bacon and sausage or serve it for dinner with a green salad and some bread.