Frittata With Spaghetti and Tomatoes

• 4 ounces uncooked spaghetti
• 4 large eggs
• 2 large egg whites
• 13 cup low-fat milk
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 12 cups plum tomatoes, seeded and chopped (about 1/2 pound)
• 1 medium garlic clove, minced
• 14 cup basil, chopped
• 1 spray cooking spray
• 2 teaspoons salted butter
• 12 cup shredded parmesan cheese, about 2 ounces

1. Cook spaghetti according to package directions, omitting salt and fat.
2. Drain well.
3. Combine eggs and next four ingredients in a large bowl; beat well with a whisk.
4. Add spaghetti, tomato, garlic and basil; stir well.
5. Preheat broiler.
6. Coat a large ovenproof nonstick skillet with cooking spray; melt butter in pan over medium heat.
7. Add egg mixture.
8. Cook, uncovered, 13 minutes or until top is almost set.
9. Sprinkle with cheese.
10. Wrap handle of pan with foil; broil 4 to 5 minutes or until set.
11. Cut into wedges.

spaghetti, eggs, egg whites, lowfat milk, salt, black pepper, tomatoes, garlic, basil, spray, butter, parmesan cheese

Taken from www.food.com/recipe/frittata-with-spaghetti-and-tomatoes-502017 (may not work)