Although frittatas are traditionally a breakfast food, we think this noodle-y skillet is delicious any time of day. And bonus: It's Healthy Living!
What You Need
Original recipe yields 8 servings
1/2 lb. whole wheat spaghetti, uncooked
1 Tbsp. olive oil
3/4 lb. fresh mushroom s, sliced
1 onion, sliced
1 zucchini, sliced
1 can (14-1/2 oz.) diced tomatoes, undrained
8 egg s, beaten
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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Let's 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.
Serve with a crisp green side salad tossed with your favorite KRAFT Light Dressing.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.