8 oz spaghetti (or 4 cups of cooked spaghetti)
4 teaspoons extra virgin olive oil
3 onions, chopped
2 egg whites (large)
2 (large) eggs
1 / 2 cup milk
2 tablespoons chopped fresh parsley
1 / 3 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil
Salt and pepper
1 tomato, diced (optional)
Cook the spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh under cold water. (You can also use leftover spaghetti)
Heat the oil in a large nonstick skillet over medium heat.
Add onion and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer the onion in small bowl and let cool slightly.
Wipe the pan.
Whisk eggs, egg whites and milk in a bowl.
Stir in onion, Parmesan, parsley, basil, salt and pepper.
Add the spaghetti. Spray skillet with nonstick cooking spray and place over medium heat. Pour the egg mixture and spread evenly in pan.
Cook until bottom is golden brown, shaking the pan on the burner to ensure even cooking, about 6 minutes.
Invert a large plate over the dish, hold the flat pan with oven mitts, carefully invert.
Lift the pan and spray with nonstick cooking spray again. Slide the frittata back into skillet and cook until bottom is golden.
Slide the frittata onto a plate. Garnish with tomatoes, if desired.