Frittata with Spaghetti and Tomatoes

Ingredients

• 4 ounces uncooked spaghetti
• 4 large eggs
• 2 large egg whites
• 1/3 cup 1% low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups chopped seeded plum tomato (about 1/2 pound)
• 1 large garlic clove, minced
• 1/4 cup chopped fresh basil
• Cooking spray
• 2 teaspoons butter
• 1/2 cup (2 ounces) pre-shredded fresh Parmesan cheese

Preparation

1. Cook spaghetti according to package directions, omitting salt and fat. Drain well
2. Combine eggs and next 4 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.