Anonymous Fri Oct 07 12:03:59 2005

1/4 cup shredded part-skim mozzarella

cheese

1/4 cup chopped fresh or

1 tablespoon dried basil leaves

1-1/2 cups cholesterol-free egg product

or Egg Substitute

1/2 teaspoon salt

1/8 teaspoon red pepper sauce

1 clove garlic, crushed

2 cups cooled cooked spaghetti

Spray 10-inch nonstick skillet with nonstick cooking spray; heat until hot. Mix all ingredients except spaghetti in large bowl. Stir in spaghetti. Pour spaghetti mixture into skillet, spreading evenly. Cook uncovered over medium-low heat 5 to 6 minutes or until bottom begins to brown (shake skillet occasionally to prevent frittata from sticking).

Place large plate over skillet; invert frittata onto plate. Slide frittata, cooked side up, back into skillet. Cook about 5 minutes longer or until egg mixture is set and bottom is brown. Turn onto serving plate. Let stand 5 minutes before cutting. Cut into wedges. 4 servings