4 cups leftover Spaghetti, Thin Spaghetti or Vermicelli (about 8 oz.)
1 8-oz. carton egg substitute
2 large apples, peeled and grated
1 cup evaporated skim milk
5 tbsp. brown sugar
1/4 cup chopped walnuts
1 tsp. vanilla
1/2 tsp. cinnamon
Vegetable cooking spray
Apple butter or maple syrup for topping
Combine first 8 ingredients in a large bowl, reserving 3 tablespoons of brown sugar; set aside.
Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Sprinkle 1 tablespoon of brown sugar on top. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered. Remove to a serving dish and keep warm. Repeat with remaining mixture. Top each frittata with apple butter or maple syrup and serve immediately. This seasonal favorite is a great way to incorporate your freshly picked apples into a delicious, family meal. It’s also an easy way to turn last night’s leftovers into tonight's dinner!