Tomato-Basil Spaghetti Frittata

• 1 1/2 teaspoons olive oil
• 1/3 cup sliced green onions
• 1/3 cup 2% reduced-fat milk
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 large eggs
• 1 1/3 ounces shredded whole-milk mozzarella cheese (about 1/3 cup)
• 3/4 cup quartered cherry tomatoes
• 1 tablespoon sliced basil
• 1 tablespoon olive oil
• 1/2 teaspoon white wine vinegar
• 1/8 teaspoon kosher salt

1. Heat 1 1/2 teaspoons olive oil in a medium nonstick skillet over medium heat. Spread pasta mixture in pan; cook 3 minutes. Combine green onions, milk, chopped fresh basil, 1/2 teaspoon kosher salt, pepper, eggs, and mozzarella cheese in a large bowl. Add egg mixture to pan. Reduce heat to medium-low; cover and cook 8 minutes or until set. Combine tomatoes, sliced basil, 1 tablespoon olive oil, vinegar, and 1/8 teaspoon kosher salt in a bowl. Cut frittata into 4 wedges; top with tomato mixture.

olive oil, green onions, milk, fresh basil, kosher salt, freshly ground black pepper, eggs, wholemilk, quartered cherry tomatoes, basil, olive oil, white wine vinegar, kosher salt

Taken from www.myrecipes.com/recipe/tomato-basil-spaghetti-frittata (may not work)