Main Ingredients:

1/4 cup shredded part-skim mozzarella
cheese
1/4 cup chopped fresh or
1 tablespoon dried basil leaves
1-1/2 cups cholesterol-free egg product
or Egg Substitute
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
1 clove garlic, crushed
2 cups cooled cooked spaghetti

Cooking Preparation of the Recipe:

Spray 10-inch nonstick skillet with nonstick cooking spray; heat until hot. Mix all ingredients except spaghetti in large bowl. Stir in spaghetti. Pour spaghetti mixture into skillet, spreading evenly. Cook uncovered over medium-low heat 5 to 6 minutes or until bottom begins to brown (shake skillet occasionally to prevent frittata from sticking).

Place large plate over skillet; invert frittata onto plate. Slide frittata, cooked side up, back into skillet. Cook about 5 minutes longer or until egg mixture is set and bottom is brown. Turn onto serving plate. Let stand 5 minutes before cutting. Cut into wedges. 4 servings

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