SPAGHETTI FRITTATA

Derek N Lori Floyd

Ok here's one for the yummy summer squash and tomatoes about to come in!
We served it last night with a big salad with leaf lettuce, iceburg, raw carrots, red onion, zucchini, yellow bell pepper, and celery topped with homemade ranch dressing and sunflower seeds. I hope you enjoy it as much as we did!

SPAGHETTI FRITTATA

3 T olive oil
1/2 c. chopped onion
1 c. diced zucchini
1 c. diced plum tomatoes
1 garlic clove crushed
6 eggs
1 c. shredded mozzerella
4 T grated parmesean
1 T chopped fresh basil (1/2 tsp. dried)
1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
8 oz. cooked spaghetti (whole wheat works really well in this!)

Saute onion in 2 T olive oil until tender in 10 inch skillet. Stir in zucchini, tomatoes, and garlic; cook stirring until juices cook down and sauce is thick. Season with salt and pepper, Cover and keep warm. (This is the sauce you will top the frittata with)

In large bowl, beat eggs, stir in mozzerella, 2 T parmesean, basil, salt and pepper, and cooked spaghetti. Stir well.

In 10-inch skillet (Same one wiped out, or another) add remaining T olive oil; heat over low heat. Add egg mixture, cover and cook 5 min.; shake pan to discourage sticking. Cook covered, until egg is set and frittata is well browned, 10-15 min. more. Uncover and sprinkle remaining 2 T parmesean. Cut into wedges and serve topped with sauce.