Frittata with Leeks, Spaghetti, and Zucchini

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.