1. Place a rack in the upper-middle of oven and heat to 350 degrees. Cook spaghetti according to package instructions; rinse with cold water. In a large bowl, whisk eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well-combined; set aside.

2. Cook pancetta in a large nonstick skillet over medium heat until crispy, about 5 minutes. Transfer to a paper-towel-lined plate and set aside. Add green beans, corn, and bell pepper to skillet and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.

3. Stir in spaghetti, spinach, tomatoes, and pancetta and cook until pasta is warmed through, about 1 minute. Add egg mixture and cook, stirring frequently, until large curds begin to form but mixture is still wet, about 2 minutes. Smooth surface with spatula and bake until center of frittata is set, 15 to 20 minutes.

4. To serve, invert frittata onto a cutting board, sprinkle with basil, and cut into wedges.

Source: Hannaford fresh Magazine, July - August 2016