Rosemary, oregano and thyme deliver a triple hit of flavor in this meatless main dish. Feel free to substitute other favorite vegetables and cheese you may have on hand. Photo credit: Kristen Doyle from Dine and Dish.
10m
PREP TIME
30m
COOK TIME
262
CALORIES
12
INGREDIENTS
Rosemary, oregano and thyme deliver a triple hit of flavor in this meatless main dish. Feel free to substitute other favorite vegetables and cheese you may have on hand. Photo credit: Kristen Doyle from Dine and Dish.
10m
PREP TIME
30m
COOK TIME
262
CALORIES
12
INGREDIENTS
Ingredients 8 Servings
- 2 teaspoons McCormick® Rosemary Leaves
- 1 teaspoon McCormick® Oregano Leaves
- 1 teaspoon McCormick® Thyme Leaves
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 8 ounces uncooked spaghetti
- 1 tablespoon olive oil
- 2 cups sliced fresh mushrooms
- 1 cup thinly sliced onion
- 1 1/2 cups thinly sliced zucchini
- 1 can (14 1/2 ounces) diced tomatoes, , undrained
- 8 eggs
- 1 cup shredded part-skim mozzarella cheese, divided
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix rosemary, oregano, thyme and sea salt in small bowl. Set aside. Cook pasta as directed on package. Drain well.
- 2 Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms and onion; cook and stir 5 minutes or until onion is softened. Add zucchini, tomatoes and herb mixture; cook and stir 10 minutes or until most of the liquid has evaporated.
- 3 Beat eggs in large bowl. Add pasta and 1/2 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
- 4 Bake 10 minutes or until center is set. Cut into 8 wedges to serve.
NUTRITION INFORMATION
(per Serving)
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