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Frittata with Leeks, Spaghetti, and Zucchini

Yield 4 servings (serving size: 1 wedge)

Ingredients

  • 1 tablespoon butter or stick margarine, divided
  • 2 cups thinly sliced leek
  • 1 1/2 cups diced zucchini
  • 1/3 cup 1% low-fat milk
  • 2 teaspoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large egg whites
  • 3 large eggs
  • 2 cups hot cooked spaghetti (about 4 ounces uncooked pasta)
  • 1/3 cup (about 1 1/2 ounces) shredded Gruyère or Swiss cheese

Nutrition Information

  • calories 298
  • caloriesfromfat 34 %
  • fat 11.3 g
  • satfat 5.3 g
  • monofat 3.6 g
  • polyfat 1.2 g
  • protein 17.1 g
  • carbohydrate 31.9 g
  • fiber 1.6 g
  • cholesterol 186 mg
  • iron 3 mg
  • sodium 337 mg
  • calcium 199 mg

How to Make It

  1. Heat 1 1/2 teaspoons butter in a skillet over medium heat. Add leek and zucchini; sauté 6 minutes or until lightly browned.

  2. Combine milk and next 5 ingredients (milk through eggs) in a bowl; stir with a whisk. Stir in leek mixture and spaghetti.

  3. Preheat broiler.

  4. Heat 1 1/2 teaspoons butter in skillet over low heat. Add egg mixture. Cover; cook 10 minutes or until almost set. Top with cheese. Wrap handle of skillet with foil. Broil 5 minutes or until cheese melts.