Spaghetti Frittata

Spaghetti Frittata (Adapted from Eating Well)

8 ounces dry whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
1 1/2 cups chopped onion
4 large eggs
1/2 cup milk
2 ounces (about 1/2 cup) fresh grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons butter, divided
1 tomato, diced, for topping

In a large pot of boiling, salted water, cook pasta according to package directions. Drain and rise with cold water - set aside.

In a large skillet, heat 1 tablespoon oil over medium. Add onions and cook, stirring occasionally, until golden, about 10 to 12 minutes. Remove pan from the heat - scoop out the onions and place into a small bowl.

In a large bowl, whisk together eggs and milk until combined. Stir in cooked onions, Parmesan cheese, basil, parsley, salt, pepper and cooked spaghetti.

Place skillet back over medium heat and add 1 tablespoon butter. Pour in egg mixture and stir a couple times to distribute the ingredients evenly. Cook until the underside is golden, rotating the pan occasionally around on the burner to ensure even cooking, about 6 minutes. Invert a large platter over the skillet - carefully grasp the platter and skillet with oven mitts and quickly turn over. Lift skillet off and add remaining tablespoon of butter. Slide the frittata back into the skillet and cook until the bottom is golden. Slide frittata onto a serving platter and top with chopped tomatoes.

Makes about 4 to 6 servings.

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