Mexican Frittata

Serves 4

4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli (about 8 oz. uncooked)
1 8-oz. carton egg substitute
1 cup evaporated skim milk
1 cup shredded, reduced-fat Cheddar cheese
1 4-oz. can chopped green chiles, drained
1/2 cup sliced scallions
1/2 tsp. ground cumin
1/2 tsp. salt
Vegetable oil cooking spray
Salsa for topping

Combine first 8 ingredients in a large bowl; 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. 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 salsa and serve immediately.