Learn how to make Frittata with Spaghetti and Vegetables, one of Rita's recipes for breakfasts before school.

Frittata with Spaghetti and Vegetables


  • Vegetable cooking spray
  • 1(8-ounce) package thinly sliced mushrooms
  • 1 cup thinly sliced leeks, white and green parts
  • 3 egg whites
  • 2 eggs
  • 1/3 cup skim milk
  • 3 tablespoons grated Parmesan cheese
  • 1/8 teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (10-ounce) package frozen spinach, thawed and chopped
  • 2 cups cooked whole-grain spaghetti
  • ½ cup shredded part-skim mozzarella cheese


  1. Heat large ovenproof skillet coated with cooking spray over medium-high heat. Add mushrooms and leeks; cook, stirring occasionally, 8 minutes or until browned.
  2. In large bowl whisk together egg whites, eggs, milk, Parmesan cheese, nutmeg, salt and pepper. Stir in greens, spaghetti and mushroom mixture.
  3. Coat same skillet with cooking spray. Heat over medium high heat. Add egg-pasta mixture; stir to combine with mushrooms. Cover and cook 10 minutes or until top is set.
  4. Meanwhile, preheat broiler. Sprinkle mozzarella over frittata; broil about 5 inches from heat for 3 minutes or until browned. Cut into wedges. Leftovers can be stored in refrigerator for another meal.