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All-in-One Spaghetti Frittata

All-in-One Spaghetti Frittata
Need a vegetarian main course? All-in-One Spaghetti Frittata could be an outstanding recipe to try. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 16g of protein, 10g of fat, and a total of 255 calories. If you have canned tomatoes, eggs, spaghetti, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

1
Heat oven to 350F.
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OvenOven
2
Cook spaghetti as directed on package, omitting salt.
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SpaghettiSpaghetti
SaltSalt
3
Meanwhile, heat oil in large ovenproof skillet on medium-high heat.
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Cooking OilCooking Oil
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4
Add mushrooms and onions; cook and stir 5 min. or until onions are crisp-tender.
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MushroomsMushrooms
OnionOnion
5
Add zucchini and tomatoes; cook 10 min. or until most of the liquid is evaporated, stirring occasionally.
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TomatoTomato
ZucchiniZucchini
6
Drain spaghetti; place in large bowl.
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SpaghettiSpaghetti
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BowlBowl
7
Add eggs and 1/2 cup cheese; mix lightly.
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CheeseCheese
EggEgg
8
Add to vegetables in skillet; stir. Cook on medium-low heat 5 min.; top with remaining cheese.
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VegetableVegetable
CheeseCheese
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Frying PanFrying Pan
9
Bake 10 min. or until center is set.
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OvenOven
DifficultyHard
Ready In40 m.
Servings8
Health Score13
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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