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Description
This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other veggies you might have, including broccoli florets or cooked cubed potatoes.
Ingredients
US|METRIC
8 SERVINGS
- 8 oz. spaghetti
- 1 Tbsp. olive oil
- 2 cups sliced fresh mushrooms
- 1/2 cup green bell pepper (thinly sliced)
- 1/2 cup sliced onion (thinly, wedges)
- 1 1/2 cups zucchini (thinly sliced)
- 14.5 oz. diced tomatoes (undrained)
- 2 tsp. McCormick Rosemary Leaves
- 1 tsp. McCormick Garlic Powder
- 1 tsp. McCormick Oregano Leaves
- 1 tsp. McCormick Thyme Leaves
- 1/2 tsp. salt
- 8 eggs
- 8 oz. shredded mozzarella cheese (2 cups, divided)
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Directions
- Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.
- 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.
- 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.
- Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol235mg78% |
| Sodium400mg17% |
| Potassium450mg13% |
| Protein18g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C35% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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