Spaghetti, Artichoke, and Zucchini Frittata

Preheat oven to 375.

In a medium bowl, beat together eggs, salt, and pepper. Stir in spaghetti, artichoke hearts, cheese, and parsley; set aside

Heat 1 teaspoon of oil in (10" non-stick Calphalon casserole). Add onion and sauté until lightly browned, about 3 minutes. Add zucchini and sauté until vegetables are tender, about 3 more minutes. Stir in garlic; cook 30 seconds until fragrant. Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean with paper towel.

Heat remaining 2 teaspoons oil in skillet and swirl to coat pan. Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, 3-5 minutes.

Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes.

Heat some salsa in microwave.

Loosen edges of frittata with spatula and invert onto serving plate. Cut into 6 wedges; serve drizzled with salsa.

NOTE: This is on the Weight Watchers web site. It has a point’s value of 4 for six servings. It did call for a can of Italian style tomato sauce, but I used salsa, as we like the ‘kick’ in it. You will also need to check it after 5 minutes in the oven. I forgot to cover it on the stove top, so it took me longer to cook it in the oven. I used my Cuisinart to chop my onion but my microplane to shred my zucchini. I served this with a fruit salad, for supper.