Frittata with Whole Wheat Spaghetti and Spinach

Ingredients

• 4 ounces uncooked whole wheat thin spaghetti, broken in half
• 1 teaspoon butter, divided
• 1 cup vertically sliced onion
• 2 large garlic cloves, minced
• 3 large eggs
• 3 large egg whites
• 1/2 cup fat-free milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2/3 cup tomato and basil pasta sauce (such as Classico)
• 1/3 cup (1 1/3 ounces) crumbled feta cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, melt 1/2 teaspoon butter in a large nonstick skillet over medium heat. Add onion, and sauté 7 minutes or until lightly browned. Add garlic; sauté 30 seconds. Remove from heat.
3. Combine eggs, egg whites, and next 3 ingredients in a large bowl; stir well with a whisk. Stir in pasta, onion mixture, and spinach.
4. Melt 1/2 teaspoon butter in same pan; add egg mixture. Cover and cook 12 minutes or until top is almost set.
5. Preheat broiler.
6. Spread pasta sauce to within 1 1/2 inches of edges of frittata; sprinkle with cheese.
7. Wrap handle of pan with foil. Broil 5 minutes or until golden. Cut into 4 wedges.