Spaghetti, Artichoke Heart and Zucchini Frittata

Description
This frittata makes great use of leftover pasta. Toss in any vegetables you have on hand: thin, fresh asparagus cut into small pieces is especially nice.

Ingredients

 * 5 large eggs
 * ½ tsp table salt
 * ¼ tsp black pepper
 * 1¾ cup cooked whole-wheat spaghetti, made fresh or leftovers
 * 14 oz canned artichoke hearts, without oil, drained, cut into wedges
 * ¾ cup shredded fat-free mozzarella cheese
 * ⅓ cup parsley, fresh, chopped
 * 1 tbsp olive oil, divided
 * 1 medium onion, chopped
 * 1 medium zucchini, shredded
 * 2 tsp minced garlic
 * 1 4½ oz cannetomato sauce, italian-style

Directions

 * 1) Place oven rack in top position in oven.
 * 2) Preheat oven to 375 f.
 * 3) Beat eggs, salt and pepper together in a medium bowl.
 * 4) Stir in spaghetti, artichoke hearts, cheese and parsley; set aside.
 * 5) Heat 1 teaspoon of oil in a large nonstick skillet with an ovenproof handle over medium-high heat.
 * 6) Add onion and cook until lightly browned, about 3 minutes.
 * 7) Add zucchini and saute until zucchini and onions are tender, about 3 minutes.
 * 8) Stir in garlic; cook 30 seconds until fragrant.
 * 9) Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean.
 * 10) Heat remaining 2 teaspoons of oil in skillet; swirl to coat pan.
 * 11) Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 5 minutes.
 * 12) Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes.
 * 13) Meanwhile, heat sauce in microwave or in a small saucepan over low heat.
 * 14) Loosen edges of frittata with a spatula and then invert frittata onto a serving platter; cut into 6 wedges.
 * 15) Serve drizzled with warmed sauce.

Contributed by:

 * Catsrecipes Y-Group