CHEESY PASTA AND VEGGIE FRITTATA

Steps:

• 1. Preheat oven to 425 degrees (F). Warm oil in a 10-inch non-stick skillet over medium-high heat.
• 2. Add onion, zucchini, squash, and mushrooms. Cook for 2- 3 minutes, stirring.
• 3. Add garlic, tomato, and spinach. Cook an additional 2 - 3 minutes, stirring, until spinach wilts.
• 4. Add optional shrimp or chicken. Season with salt and pepper.
• 5. Toss in the spaghetti.
• 6. Mix thoroughly so vegetables and pasta are evenly distributed.
• 7. Whisk milk, shredded Parmesan, 1 tsp salt, and 1 tsp pepper with eggs. You can add other spices. I like pepper flakes.
• 8. Pour egg mixture into skillet and swirl to coat vegetables and spaghetti with the mixture. Cook 1 minute, stirring until eggs begin to set on the bottom of the skillet.
• 9. Pour into a 9X9 Pyrex dish.
• 10. Sprinkle with mozzarella cheese on top and place in oven.
• 11. Bake until eggs have set in the center (10 to 12 minutes).
• 12. Turn on broiler to high and broil frittata until golden brown on top, 1 to 2 minutes. Watch carefully to prevent it from burning.
• 13. Remove from oven, sprinkle with basil, cut into squares, and serve.