Easy Weeknight Meals/Sept 1997

Spaghetti and Vegetable Frittata
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 240 3g 9g 380mg 24g 15g 220mg


INGREDIENTS:
4 eggs 2 cups spaghetti and 2 cups vegetables from Creamy Garden Vegetables with Pasta (see recipe) 1 teaspoon dried basil leaves
1/2 teaspoon garlic salt 1/8 teaspoon pepper 2 or (1/2 cup) shredded mozzarella cheese



1 In medium bowl, beat eggs. Cut reserved spaghetti into 2 to 3-inch lengths; add to eggs. Add reserved cooked vegetables, basil, garlic salt and pepper; mix well.
2 Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add spaghetti and vegetable mixture. Reduce heat to low; cover and cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet
3 Sprinkle with cheese; cover and cook an additional 1 to 2 minutes or until cheese is melted.

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