Spaghetti Frittata

I dont know what's my thing with pasta for lunch the past few weeks but, I dig it.  I think it's the carbs that fill me up and energize me.  This was a little bit of a challenge but, not a pain in the ass.

Recipe from Eating Well
Yields 6 servings
178 calories per serving

INGREDIENTS

8 oz whole wheat spaghetti

4 tsp olive oil

3 onions, chopped

2 eggs

2 egg whites

1/2 c skim milk

1/3 c parmesan cheese, shredded

1 tsp basil

1 tsp salt

1 tbsp black pepper

DIRECTIONS

Cook pasta according to box directions.

Drain & set aside.

Heat olive oil in a large skillet over medium heat.

Add onions & cook until golden, about 10 - 12 minutes.

Transfer onions to a bowl to let cool.

Wipe out the pan.

Whisk together eggs, egg whites, and milk in a large bowl.

Stir in the onions, parmesan, basil, salt, & pepper.

Add the spaghetti.

Spray the pan with cooking spray and place over medium heat.

Pour in the egg mixture and distribute evenly.

Cook until the underside is golden, flip onto a plate & place back into the pan on the uncooked side.

Cook until the other side is golden.