Frittata with Leeks, Spaghetti, and Zucchini

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 0.0%
  • Fat: 11.3g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17.1g
  • Carbohydrate: 31.9g
  • Fiber: 3.6g
  • Cholesterol: 186mg
  • Iron: 3mg
  • Sodium: 337mg
  • Calcium: 199mg


  • 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


  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
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