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Ingredients

• 1/3 cup green onion
• 2 tablespoons fresh basil 
• 2-1/2 cups whole wheat spaghetti, cooked
• 1/3 cup 1% low fat milk
• 4 large eggs
• 2 large egg whites
• 1/4 teaspoon black pepper
• 2 ounces mozzarella cheese

Preparation

1. Chop green onion and basil; set aside.
2. Coat a medium non-stick skillet with 2 teaspoons olive oil. Spread cooked spaghetti noodles evenly in skillet and cook over medium heat for 2 minutes.
3. Whisk milk, eggs, egg whites and black pepper together in a bowl. Gently pour over pasta. Sprinkle the top of the frittata with cheese, green onions and basil. Cover and cook for approximately 8 minutes until set.
4. Cut the frittata into 4 wedges and serve. 

Helpful hints

• Top with 1/4 cup delicious Roasted Red Pepper Tomato Sauce from the ÑÇÖÞÎÞÂë.com recipe collection.
• Substitute refined spaghetti for whole wheat if preferred.
• Note to dietitians:  This is a great recipe idea to serve at food sampling events. Double the recipe and cook in an electric skillet. Pre-cook/prep the pasta and sauce. Place a basil plant on the table for aroma and to demonstrate use of fresh herbs.