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Breakfast/brunch

All-in-One Spaghetti Frittata

All-in-One Spaghetti Frittata recipe
photo by:kraft
This was awesome!! I did add a crushed red pepper on top and it was tasty. My boyfriend put salsa on top of his slice and loved it! I will make this again@@
posted by
 a cook
on 9/9/2008
time
prep:
30 min
total:
40 min
servings
total:
8 servings
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What You Need

1/2
lb.  whole wheat spaghetti, uncooked
1
Tbsp.  olive oil
3/4
lb.  fresh mushrooms, sliced
1
 onion, sliced
1
 zucchini, sliced
1
can  (14-1/2 oz.) diced tomatoes, undrained
8
 eggs, beaten
1
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

HEAT oven to 350°F.

COOK spaghetti as directed on package, omitting salt.

MEANWHILE, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes; cook 10 min. or until most of the liquid is evaporated, stirring occasionally.

DRAIN spaghetti; place in large bowl. Add eggs and 1/2 cup cheese; mix lightly. Add to vegetables in skillet; stir. Cook on medium-low heat 5 min.; top with remaining cheese.

BAKE 10 min. or until center is set.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp green side salad tossed with your favorite KRAFT Light Dressing.
Special Extra
Add 1/2 cup drained oil-packed sun-dried tomatoes and 1 tsp. hot pepper sauce to the egg mixture before adding to cooked vegetables in skillet. Garnish with fresh basil leaves and pine nuts just before serving.
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