- 8 ounces spaghetti, uncooked
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 2 cups sliced fresh mushrooms
- 1 medium zucchini, sliced
- 1 (15 ounce) can diced tomatoes, undrained
- 8 eggs, lightly beaten
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- Preheat oven to 350 degrees F. Cook pasta as directed on package. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 min. or until most of the liquid has evaporated, stirring occasionally.
- Mix pasta, eggs and 1/2 cup of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 min. or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
- Bake 10 min. or until center is set. Cut into 8 wedges to serve.