All-In-One Spaghetti Frittata

Any combination of vegetable favorites works wonderfully in this easy skillet. Prep: 20 min./Total: 30 min. Ingredients: 8 oz. spaghetti, uncooked 1 tbsp. olive oil 1 med. onion, sliced 2 c. sliced fresh mushrooms 1 med. zucchini sliced 1 can (15 oz.) deiced tomatoes, undrained 8 eggs, lightly beaten 1 c. Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese Preheat oven to 350 degree 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 minutes or until onions are crisp-tender. Add zucchini and tomatoes with their liquid has evaporated, stirring occasionally. Mix pasta, eggs and 1/2 c. of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 minutes, or until bottom of frittata is set. Sprinkle with remaining 1/2 c. cheese. Bake 10 minutes or until center is set. Cut into 8 wedges to serve. Makes 8 servings, 1 wedge each. Calories: 260; Fat: 10 g. (Saturated: 3.5 g.); Cholesterol: 220 mg.; Sodium: 250 mg.; Carbohydrates: 28 g.; Fiber: 2 g.; Sugars 4 g.; Protein: 15 g.; Vitamin A:: 10% DV; Vitamin C: 10% DV; Calcium: 15% DV; Iron: 15% DV.