Frittata with Leeks, Spaghetti, and Zucchini

Recipe from Cooking Light

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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

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

  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.
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