*  Exported from  MasterCook  *
 
                               Pasta Frittata
 
 Recipe By     : from Woman’s Day, 6-27-95; Budget Cook by
 Nancy Dell'aria 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         eggs
    3      cups          cooked spaghetti  (to 4 cups)
    2      cups          cooked vegetables -- * see note
      3/4  cup           cheese -- shredded
      1/2  teaspoon      salt
 
 *  Recipe pictured in magazine used broccoli, red pepper,
 and mushrooms.  Use whatever vegetables you choose.
 
 Beat eggs, then stir in spaghetti, vegetables, cheese, and
 salt.  Spray a large nonstick skillet with nonstick cooking
 spray.  Over medium heat spread pasta mixture in skillet and
 press down gently with spatula.  Cover and cook 4 to 5
 minutes until egg looks set and cheese is melted.  Bottom
 will brown.  Cut in wedges.  Serve as is or top with a
 little spaghetti sauce, salsa, or ketchup.  If you have any
 leftover rice or sliced cooked potatoes, use those in place
 of pasta.
 
 
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 NOTES : Author notes this is a good way to get rid of
 leftover spaghetti, even with sauce on it.  Seems to me like 
 a good way to use up leftover veggies, potatoes, and rice as 
 well.