Italian Spaghetti Frittata

• 1/2 c. green pepper
• 1/2 c. yellow onion
• 1/2 c. zucchini
• 1 clove garlic
• 6 oz. cooked shrimp, chopped
• 1/2 lb. dry spaghetti, cooked
• 1/2 c. tomatoes
• 5 or 6 eggs, beaten
• 2 Tbsp. Parmesan cheese

1. Julienne the green pepper and zucchini.
2. Slice onion thin. Finely chop the garlic.
3. Peel the tomatoes; seed and drain.
4. Beat eggs and Parmesan together.
5. In a 12-inch nonstick omelet pan, saute green pepper and onion until onion begins to brown.
6. Add tomatoes and garlic; saute 5 to 10 minutes.
7. Add shrimp, zucchini and drained spaghetti.
8. Toss until well mixed.
9. Pour egg and Parmesan mixture over the contents in pan.
10. Cook until eggs begin to set and mixture browns.
11. Slide Frittata onto an oiled plate. Invert pan over the Frittata; flip over and fry on the other side until brown.

green pepper, yellow onion, zucchini, clove garlic, shrimp, dry spaghetti, tomatoes, eggs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035669 (may not work)