HEAT oven to 350°F.COOK spaghetti as directed on package, omitting salt.
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 spaghetti; place in large bowl. Add eggs and 1/2 cup cheese; mix lightly. Add to vegetables in skillet; stir. Cook on medium-low heat 5 min.; top with remaining cheese. BAKE 10 min. or until center is set.
Serving Suggestion- Serve with a crisp green side salad tossed with your favorite KRAFT Light Dressing. Substitute- Prepare using regular spaghetti. Special Extra- Add 1/2 cup drained oil-packed sun-dried tomatoes and 1 tsp. hot pepper sauce to the egg mixture before adding to cooked vegetables in skillet. Garnish with fresh basil leaves and pine nuts just before serving.
Originally Submitted
8/27/2013
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