| | Directions | 1. Preheat oven to 350°F. Mix rosemary, oregano, thyme and sea salt in small bowl. Set aside. Cook pasta as directed on package. Drain well.
2. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms and onion; cook and stir 5 minutes or until onion is softened. Add zucchini, tomatoes and herb mixture; cook and stir 10 minutes or until most of the liquid has evaporated.
3. Beat eggs in large bowl. Add pasta and 1/2 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
4. Bake 10 minutes or until center is set. Cut into 8 wedges to serve. |
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
|  | | Ingredients | | - | | 2 teaspoons McCormick® Rosemary Leaves |
| - | | 1 teaspoon McCormick® Oregano Leaves |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 1/2 teaspoon McCormick® Sea Salt Grinder |
| - | | 8 ounces uncooked spaghetti |
| - | | 1 tablespoon olive oil |
| - | | 2 cups sliced fresh mushrooms |
| - | | 1 cup thinly sliced onion |
| - | | 1 1/2 cups thinly sliced zucchini |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 8 eggs |
| - | | 1 cup shredded part-skim mozzarella cheese, divided |
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| | Nutrition (per serving) | Calories: 262 Calories
Fat: 10 Grams
Protein: 15 Grams
Cholesterol: 219 Milligrams
Carbohydrates: 28 Grams
Sodium: 361 Milligrams
Fiber: 3 Grams
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