 | | Directions | 1. Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.
2. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.
3. Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese.
4. Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve. |
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
|  | | Ingredients | | - | | 8 ounces spaghetti |
| - | | 1 tablespoon olive oil |
| - | | 2 cups sliced fresh mushrooms |
| - | | 1/2 cup thinly sliced green bell pepper |
| - | | 1/2 cup thinly sliced onion wedges |
| - | | 1 1/2 cups thinly sliced zucchini |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 2 teaspoons McCormick® Rosemary Leaves |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Oregano Leaves |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 1/2 teaspoon salt |
| - | | 8 eggs |
| - | | 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided |
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| | Nutrition (per serving) | |
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