Preparation / Directions:
* Recipe pictured in magazine used broccoli, red pepper, and mushrooms. Use whatever vegetables you choose.
Beat eggs, then stir in spaghetti, vegetables, cheese, and salt. Spray a large nonstick skillet with nonstick cooking spray. Over medium heat spread pasta mixture in skillet and press down gently with spatula.
Cover and cook 4 to 5 minutes until egg looks set and cheese is melted. Bottom will brown. Cut in wedges. Serve as is or top with a little spaghetti sauce, salsa, or ketchup. If you have any leftover rice or sliced cooked potatoes, use those in place of pasta.
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