Recipe info Category: Mexican Recipe: Mexican Frittata Rating: 0.00 Contributor: n/a

Mexican Frittata 4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli (about 8 oz. uncooked) 1 8 oz. carton egg substitute 1 cup evaporated skim milk 1 cup shredded, reduced-fat Cheddar cheese 1 4 oz. can chopped green chiles, drained 1/2 cup sliced scallions 1/2 tsp ground cumin 1/2 tsp salt Vegetable oil cooking spray Combine first 8 ingredients in a large bowl; set aside. Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered. Remove to a serving dish and keep warm. Repeat with remaining mixture. Top each frittata with salsa and serve immediately Servings: 4

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