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Preheat oven 180°C
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Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold water.
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Heat oil in a large non-stick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer the onions to a small bowl and let cool slightly.
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Whisk together eggs, egg whites and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti, feta, vegetables and diced tomato.
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Pour into (8 cup) ceramic frittata or pie cooking dish. Spread sliced tomatoes and cheese over top and cook for 30 minutes or until golden brown on top.
