Frittata with Leeks, Spaghetti, and Zucchini

recipe

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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

Preheat broiler.

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.

Jean Kressy,

Cooking Light

May 1999
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