Frittata with Leeks, Spaghetti, and Zucchini

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. 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. 2. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Stir in leek mixture and spaghetti.
3. 3. Preheat broiler.
4. 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.
5. carbo rating: 28