Florentine Spaghetti Frittata

I found this recipe on the web and made adjustments to suit my taste. It makes a wonderful meal served with fruit salad and muffins.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2 -3  teaspoons  extra-virgin olive oil
• 2  onions, chopped
• 1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry in towel
• 1⁄4 teaspoon nutmeg
• 2  large eggs
• 2  large  egg whites
• 1⁄2 cup low-fat milk
• 1⁄3 cup  freshly grated parmesan cheese
• 4  cups  cooked spaghetti
• 2  tablespoons  chopped fresh basil
•  salt and pepper
• 1  tomatoes, diced (optional)

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Stir in the spinach and season with nutmeg. Remove from heat and place in bowl to cool slightly. Wipe out the pan.
2. Whisk together eggs, egg whites and milk in a large bowl. Stir in the onion mixture, Parmesan, basil, salt and pepper. Add the spaghetti.
3. Spray the pan well with nonstick cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, moving the pan around on the burner to ensure even cooking, about 6 minutes. Cover the pan with a large platter carefully grasp the platter and skillet with oven mitts and carefully turn over. Lift off the skillet and spray it again with nonstick cooking spray. Slide the frittata back into the skillet and cook until the bottom is golden. Slide the frittata onto a platter. Garnish with diced tomatoes.