This is a great recipe to use if you happen to have leftover whole wheat spaghetti.
Heat 1 1/2 teaspoons butter in a large skillet over medium heat. Add leek and zucchini; sauté 6 minutes or until leek mixture is lightly browned.
Combine milk and next 5 ingredients in a bowl; stir with a whisk. Stir in leek mixture and spaghetti.
Heat 1 1/2 teaspoons butter in pan over low heat. Add egg mixture. Cover; cook 10 minutes or until almost set. Top with cheese. Wrap handle of pan with foil. Broil 5 minutes or until cheese melts.
carbo rating: 28
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