Spaghetti Frittata with Onions (Print Version)

# Ingredients:

01 - 8 ounces uncooked whole-wheat spaghetti or 4 cups cooked spaghetti
02 - 4 teaspoons extra-virgin olive oil
03 - 3 medium onions, finely chopped
04 - 4 large eggs
05 - ½ cup non-fat milk
06 - ⅓ cup freshly grated Parmesan cheese
07 - 2 tablespoons chopped fresh parsley
08 - 2 tablespoons chopped fresh basil
09 - 1 teaspoon fine sea salt
10 - ½ teaspoon freshly ground black pepper
11 - 1 medium tomato, diced (optional, for garnish)
12 - Nonstick cooking spray

# Instructions:

01 - Bring a large pot of salted water to a boil. Add uncooked spaghetti and boil for 8–10 minutes, or until al dente. Drain, rinse under cold water, and set aside. Skip this step if using pre-cooked leftover spaghetti.
02 - Heat olive oil in a large ovenproof nonstick skillet over medium heat. Add chopped onions and cook, stirring occasionally, until golden brown and tender (10–12 minutes). Transfer onions to a bowl and let cool slightly. Wipe the skillet clean with a paper towel.
03 - In a large mixing bowl, whisk together eggs and milk until fully combined. Stir in Parmesan cheese, parsley, basil, salt, pepper, and the cooled caramelized onions. Add cooked spaghetti and toss gently to coat the noodles evenly in the egg mixture.
04 - Generously coat the cleaned skillet with nonstick cooking spray and place over medium heat. Pour in the egg-spaghetti mixture, spreading it into an even layer. Cook undisturbed for 3–5 minutes, rotating the skillet occasionally to ensure even browning, until the bottom is golden and set.
05 - Carefully invert a large plate over the skillet. Using oven mitts, grip the plate and skillet firmly and flip them together to transfer the frittata onto the plate. Re-spray the skillet with cooking spray, then slide the frittata back into the pan, uncooked side down. Cook for an additional 3–4 minutes, until the bottom is golden and the center is fully set.
06 - Slide the frittata onto a serving platter. Garnish with diced tomato, if desired. Slice into wedges and serve warm, at room temperature, or chilled.

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