Frittata with Leeks, Spaghetti, and Zucchini

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 34%
  • Fat: 11.3g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 17.1g
  • Carbohydrate: 31.9g
  • Fiber: 1.6g
  • Cholesterol: 186mg
  • Iron: 3mg
  • Sodium: 337mg
  • Calcium: 199mg


  • 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


  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.
My Notes

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

Add Note

Frittata with Leeks, Spaghetti, and Zucchini Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy