Pasta Frittata

This can be put together, refrigerated, and baked later. Let it get to room temperature, before placing it in oven. Cut in to squares to serve. Great dish for luncheon, or late night supper.

• Ready In: 35 mins
• Serves: 6-8
• Yields: 6-8 plates

Ingredients

• 1  onion, chopped
• 1  green bell pepper, chopped
• 1  red sweet bell pepper, chopped
• 2  tablespoons margarine
• 1 (7 ounce) box  thin spaghetti, slightly broken, cooked
• 1 (8 ounce) package  shredded mozzarella cheese
• 5  eggs
• 1  cup milk
• 1⁄3 cup  shredded parmesan cheese
• 1  tablespoon dried basil
• 1  teaspoon oregano
• 1  teaspoon seasoning salt
• 1⁄2 teaspoon white pepper

Directions

1. In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
2. In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
3. In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
4. Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
5. Cover with foil and bake at 375 degrees for 15-20 minutes.
6. Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.