All-in-One Spaghetti Frittata

Ingredients

• 14 oz canned tomatoes diced undrained canned
• 8  eggs beaten
• 0.8 lb mushrooms fresh sliced
• 1 cup low-moisture part-skim mozzarella cheese shredded kraft
• 1 Tbsp olive oil 
• 1  onion sliced
• 0.5 lb pasta like spaghetti whole wheat uncooked
• 1  zucchini sliced

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 350F.
2. Cook spaghetti as directed on package, omitting salt.
3. Meanwhile, heat oil in large ovenproof skillet on medium-high heat.
4. Add mushrooms and onions; cook and stir 5 min. or until onions are crisp-tender.
5. Add zucchini and tomatoes; cook 10 min. or until most of the liquid is evaporated, stirring occasionally.
6. Drain spaghetti; place in large bowl.
7. Add eggs and 1/2 cup cheese; mix lightly.
8. Add to vegetables in skillet; stir. Cook on medium-low heat 5 min.; top with remaining cheese.
9. Bake 10 min. or until center is set.