Rub the garlic on one side of each bread slice, and place slices on a baking sheet; sprinkle with 1-1/2 tablespoons Parmesan cheese. Broil 2 minutes or until lightly browned; set Parmesan toast aside.

Arrange tomato slices in a single layer on a baking sheet lined with heavy-duty aluminum foil. Bake at 450 degrees for 40 minutes, turning after 20 minutes. Peel and discard skins.

Combine 1 tablespoon Parmesan cheese, salt, hot sauce, egg whites, and egg yolks in a large bowl; stir well. Stir in tomato slices, spaghetti, and basil; set aside.

Heat oil in a medium nonstick skillet over low heat. Add egg mixture, and cook 15 minutes or until set (do not stir). Wrap handle of skillet with foil; broil for 3 minutes or until top is set. Yield: 4 servings (serving size: 1 frittata wedge and 1 Parmesan toast slice).

Per serving: 279 Calories; 9g Fat (29% calories from fat); 16g Protein; 33g Carbohydrate; 215mg Cholesterol; 484mg Sodium