- 6
Ingredients
- 6 ounces uncooked thin spaghetti
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 2 medium zucchini, sliced (1 1/2 cups )
- 2 tablespoons fresh basil leaves, snipped, divided
- 6 eggs
- 1/2 teaspoon plus 1/8 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 1 1/2 ounces fresh Parmesan cheese, grated, divided
- (about 6 tablespoons)
- 1 teaspoon olive oil
- 1 garlic clove, press
- 3 plum tomatoes, seeded and chopped
Preparation
Step 1
1. Break thin spaghetti into 2 to 3-inche lengths. Cook according to package directions; drain
2. Meanwhile, chop onion and bell pepper with Food Chopped. Slice zucchini with Ultimate Slice & Grate. Snip basil with Kitchen Shears.
3. In Small Batter Bowl, whisk together eggs, 1 tablespoon of the snipped basil, 1/2 teaspoon of the salt and black pepper using Stainless Steel Whisk. Add 4 tablespoons of the grated Parmesan cheese, with Deluxe Cheese Grated.
4. In Large Skillet, heat olive oil over medium-high heat. Add onion, bell pepper,zucchini and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until vegetables are tender, stir in cooked spaghetti. Reduce heat to low, Pour egg mixture over pasta mixture in pan. Cover; cook 14-15 minutes or until egg mixture is set in center.
5. Meanwhile, combine tomatoes with remaining 1 tablespoon snipped basil and 1/8 teaspoon salt. Grate remaining 2 tablespoons Parmesan cheese over frittata. Cut frittata into wedges using Nylon Knife. Serve topped with tomato mixture.