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Spaghetti Frittata w/Broccoli, Cheese & Sun-Dried Tomato

pasta, cheese, eggs

1/2 pound spaghetti; broken in half
2 cups broccoli flowerets; cut very small
2 tablespoons vegetable oil
1 small onion; chopped
1 clove garlic; chopped fine
3 tablespoons chopped drained sun-dried tomato
3 ounces soft goat cheese; cut into small pieces
4 large eggs; lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil
1/4 cup grated Parmesan cheese

Cook spaghetti in large amount of boiling salted water until tender, adding broccoli 2 minutes before end of cooking time. Drain and return spaghetti and broccoli to pot. Meanwhile, heat oil in heavy ovenproof 10-inch frypan over medium heat. Add onion and garlic; sauté for 4 minutes or until tender. Stir in sun-dried tomatoes. Add goat cheese and onion mixture to hot spaghetti and broccoli; toss. Lightly beat eggs with salt, pepper and basil. Add to pasta mixture; toss. Place in frypan and spread evenly with fork. Cook over medium heat for about 3 minutes. Sprinkle evenly with Parmesan cheese and bake at 375 F (190 0 for 5 minutes or until eggs are cooked. A loaf of bread and a green salad are all you need to add.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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