Spaghetti Frittata

I'm putting the original recipe up here. When I made it, I used tomatoes and broccoli instead of the vegetables suggested here and it came out delicious. You could use any veggies that your family likes (or even, I imagine, frozen mixed vegetables).

8 oz. spaghetti (cook it as you're doing everything else)
1 Tbsp. olive oil
1 medium onion, sliced
2 c. sliced fresh mushrooms
1 medium zucchini, sliced
1 can diced tomatoes, undrained
8 eggs, slightly beaten
1 c. shredded mozzarella cheese

Preheat oven to 350.

Heat oil in large ovenproof skillet on stovetop on medium-high. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 min or until most of the liquid has evaporated, stirring occasionally.

Mix cooked pasta, eggs, and 1/2 cup of the cheese in a large bowl; mix well. Add to vegetables in skillet; stir until well blendded. Cook on medium-low heat 5 min. or until bottom of frittata is set. Sprinkle with remaining 1/2 cup of cheese.

Put the skillet in the oven; bake 10 min, or until the center is set. Cut into wedges to serve.