Frittata with Leeks, Spaghetti, and Zucchini

recipe
This is a great recipe to use if you happen to have leftover whole wheat spaghetti.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 298
Caloriesfromfat 0.0 %
Fat 11.3 g
Satfat 5.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17.1 g
Carbohydrate 31.9 g
Fiber 3.6 g
Cholesterol 186 mg
Iron 3 mg
Sodium 337 mg
Calcium 199 mg

Ingredients

1 tablespoon butter, 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 pepper
4 large egg whites
3 large eggs
2 cups hot cooked whole wheat spaghetti (about 4 ounces uncooked pasta)
1/3 cup (about 1 1/2 ounces) shredded Swiss cheese

Preparation

1. 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.

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

3. Preheat broiler.

4. 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

Note:

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note