ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spaghetti Squash, Leek, And Potato Frittata

Yield 4 servings

Ingredients

  • 1/3 cup 1% low-fat milk
  • 2 tablespoons finely chopped fresh or
  • 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten
  • 2 cups cooked spaghetti squash
  • 1 teaspoon stick margarine
  • Cooking spray
  • 2 cups frozen Southern-style hash brown potatoes, thawed
  • 1 cup thinly sliced leek (about 1 large)
  • 1/4 cup (1 ounce) shredded Gruyère or Swiss cheese

Nutrition Information

  • calories 202
  • fat 6.5 g
  • satfat 2.5 g
  • protein 12.1 g
  • carbohydrate 23.7 g
  • cholesterol 119 mg
  • iron 1.7 mg
  • sodium 315 mg
  • caloriesfromfat 29 %
  • fiber 1.7 g
  • calcium 154 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl; stir in squash.

  2. Melt margarine in a large nonstick skillet coated with cooking spray over medium- high heat. Add potatoes and leek; cook, stirring constantly, 7 minutes or until lightly browned. Add egg mixture to skillet. Cover, reduce heat to low; cook 10 minutes or until center is almost set. Uncover and sprinkle with cheese.

  3. Preheat broiler. Wrap handle of skillet with foil; broil 5 minutes or until cheese melts.

Oxmoor House Healthy Eating Collection