Frittata With Spaghetti and Tomatoes

Feel free to add other fresh ingredients you have on hand to your frittata, which is an Italian-style omelet.

• Ready In: 30 mins
• Serves: 4
• Yields: 1 frittata

Ingredients

• 4  ounces  uncooked spaghetti
• 4  large eggs
• 2  large  egg whites
• 1⁄3 cup low-fat milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups plum tomatoes, seeded and chopped (about 1/2 pound)
• 1  medium garlic clove, minced
• 1⁄4 cup basil, chopped
• 1  spray  cooking spray
• 2  teaspoons salted butter
• 1⁄2 cup  shredded parmesan cheese, about 2 ounces

Directions

1. Cook spaghetti according to package directions, omitting salt and fat. Drain well.
2. Combine eggs and next four ingredients in a large bowl; beat well with a whisk. Add spaghetti, tomato, garlic and basil; stir well.
3. Preheat broiler.
4. Coat a large ovenproof nonstick skillet with cooking spray; melt butter in pan over medium heat. Add egg mixture. Cook, uncovered, 13 minutes or until top is almost set. Sprinkle with cheese.
5. Wrap handle of pan with foil; broil 4 to 5 minutes or until set. Cut into wedges.