4 oz uncooked spaghetti
4 large eggs
2 large egg whites
1/3 cup low-fat milk
1/2 tsp table salt
1/4 tsp black pepper
1 1/2 cup plum tomatoes, seeded and chopped (about 1⁄2 pound)
1 medium-sized garlic clove, minced
1/4 cup basil, chopped
1 spray cooking spray
2 tsp butter
1/2 cup shredded parmesan cheese, about 2 ounces
Cook spaghetti according to package directions, omitting salt and fat. Drain well.
Combine eggs and next four ingredients in a large bowl; beat well with a whisk. Add spaghetti, tomato, garlic and basil; stir well.
Coat a large ovenproof nonstick skillet with cooking spray; melt butter in pan over medium heat. Add egg mixture. Cook, uncovered, 13 minutes or until top is almost set. Sprinkle with cheese.
Wrap handle of pan with foil; broil 4 to 5 minutes or until set. Cut into wedges. Yield: 4 servings (serving size: 1 wedge).