Apple Frittata


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


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