All in one spaghetti frittata

By jbrockel

Ingredients

• 1/2 lb. spaghetti, uncooked
• 1 Tbsp. olive oil
• 3/4 lb. fresh mushrooms, sliced
• 1 onion, sliced
• 1 zucchini, sliced
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 8 eggs, beaten
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Details

Adapted from kraftfoods.com

Preparation

Step 1

HEAT oven to 350°F.

COOK pasta as directed on package. 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 pasta; place in large bowl. Add eggs and 1/2 cup cheese; mix lightly. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 min. or until bottom of frittata is set; top with remaining cheese.

BAKE 10 min. or until center is set.