Ingredients Jump to Instructions ↓

  1. 2 teaspoons McCormick® Rosemary Leaves , finely crushed

  2. 1 teaspoon McCormick® Oregano Leaves

  3. 1 teaspoon McCormick® Thyme Leaves

  4. 1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder

  5. 8 ounces uncooked spaghetti

  6. 1 tablespoon olive oil

  7. 2 cups sliced fresh mushrooms

  8. 1 cup thinly sliced onion

  9. 1 1/2 cups thinly sliced zucchini

  10. 1 can (14 1/2 ounces) diced tomatoes, undrained

  11. 8 eggs

  12. 1 cup shredded part-skim mozzarella cheese, divided

Instructions Jump to Ingredients ↑

  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.


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