Friday, May 15, 2009

All-in-One Spaghetti Frittata


I love one-pot recipes! I used cheddar instead of mozzarella cheese and I generously topped it with salt and pepper.

8 oz. spaghetti, uncooked
1 Tbsp. olive oil
1 medium onion, sliced
2 cups sliced fresh mushrooms
1 medium zucchini, sliced
1 can (15 oz.) diced tomatoes, undrained
8 eggs, lightly beaten
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 min. or until most of the liquid has evaporated, stirring occasionally.

MIX pasta, eggs and 1/2 cup of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 min. or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.

BAKE 10 min. or until center is set. Cut into 8 wedges to serve.

1 comment:

The McFarlane Family said...

How many stars would you give this one Jess? It looks intriguing...

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