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All-in-One Spaghetti Frittata

average rating

rate/review

prep time

20 min

total time

30 min

makes

photo by:

kraft

recipe by: kraft

what you need

225 g (1/4 of 900-g pkg.) spaghetti, uncooked

1 Tbsp. olive oil

1 medium onion, sliced

2 cups sliced fresh mushrooms

1 medium zucchini, sliced

1 can (19 fl oz/540 mL) Italian-style stewed tomatoes, undrained

8 eggs, lightly beaten

1 cup Kraft 4 Cheese Italiano Shredded Cheese, divided

make it

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.

PLACE 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 centre is set. Cut into 8 wedges to serve.

kraft kitchens tips

Serving Suggestion

Serve with a crisp green side salad tossed with your favourite Kraft Dressing.

Jazz It Up

Try adding 1/2 cup 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, if desired.