Spaghetti and Vegetable Frittata

By kimfitz

Ingredients

• 2 tablespoons olive oil
• 1/2 medium onion, thinly sliced
• 1 medium zucchini
• 2 cloves, garlic, minced
• 1 medium tomato, diced
• 2 cups packed, baby spinach
• salt and pepper
• 2 cups cooked spaghetti
• 2 Tablespoons milk
• 8 large eggs, beaten
• 1/2 cup shredded mozzarella
• 1/4 grated parmesan
• 2 Tablespoons sliced fresh basil

Preparation

Step 1

Preheat oven to 425 degrees
Cook onion and zucchini in oil in a 10 inch skillet for 2 minutes. Add garlic, tomato and spinach. Cook until spinach is wilted. Season with salt and pepper. Toss in pasta. Whisk milk, 1 tsp. salt and 1/2 tsp. pepper with eggs. pour into skillet and swirl to coat vegetables and spaghetti mixture. Cook until eggs begin to set on the bottom, about 1 minute. Sprinkle cheeses on top and place in oven. Bake until eggs have set in the center, about 10 to 12 minutes. Broil frittata for 1 to 2 minutes to brown top. Sprinkle with basil.