|Olive oil||1 Tablespoon|
|Yellow onion||1 Small, thinly sliced|
|Sweet red pepper||1 Large, seeded and sliced lengthwise into 1/4 inch strips|
|Dried oregano||1 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Tomatoes||2 Large, seeded and chopped|
|Garlic||2 Clove (10 gm), minced|
|Egg whites||2 Large|
|Skim milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Cooked spaghetti/Linguine / 6 ounces uncooked fettuccine||2 Cup (32 tbs), uncooked|
|Diced part skim mozzarella cheese||2⁄3 Cup (10.67 tbs)|
|Minced fresh basil/Minced fresh parsley||2 Tablespoon|
1 ln a 1 0-inch nonstickskillet, heat 1 teaspoon of the oil over moderate heat.
Add the onion, red pepper, oregano, and 1/8 teaspoon each of the salt and black pepper.
Saute, stirring occasionally, for 4 minutes or until the vegetables are tender.
Add the tomatoes and garlic and cook, stirring occasionally, for 3 minutes or until thickened.
Transfer the mixture to a plate and set aside.
In a medium-size bowl, whisktogetherthe eggs, egg whites, milk, and 1 tablespoon of the Parmesan cheese.
2 Preheat the broiler, setting the rack 6 inches from the heat.
In the same skillet, heatthe remaining 2 teaspoons of oil over moderate heat.
Add the spaghetti, tossingto coat.
Usinga spatula, flatten the spaghetti to form a pancake.
Pour in the egg mixture and top it with the vegetable mixture, spreading it in an even layer.
Reduce the heat to low and cook, uncovered, for 10 minutes or until the eggs are set.
Sprinkle the top of the frittata with the mozzarella cheese and remaining 1 tablespoon of Parmesan cheese.
Wrap the handle of the skillet with heavy-duty aluminum foil and broil the frittata for 2 minutes or until the top is golden brown and set.
Garnish with the basil.