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 ==
# Place oven rack in top position in oven.
# Preheat oven to 375 f.
# Beat eggs, salt and pepper together in a medium bowl.
# Stir in spaghetti, artichoke hearts, cheese and parsley; set aside.
# Heat 1 teaspoon of oil in a large nonstick skillet with an ovenproof handle over medium-high heat.
# Add onion and cook until lightly browned, about 3 minutes.
# Add zucchini and saute until zucchini and onions are tender, about 3 minutes.
# Stir in garlic; cook 30 seconds until fragrant.
# Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean.
# Heat remaining 2 teaspoons of oil in skillet; swirl to coat pan.
# Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 5 minutes.
# Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes.
# Meanwhile, heat sauce in microwave or in a small saucepan over low heat.
# Loosen edges of frittata with a spatula and then invert frittata onto a serving platter; cut into 6 wedges.
# Serve drizzled with warmed sauce.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes
Category:Spaghetti Recipes
Category:Artichoke Recipes
Category:Mozzarella Recipes
Category:Zucchini Recipes
Category:Egg Recipes
Category:Frittata Recipes