Spaghetti Squash, Leek, And Potato Frittata

Recipe from

Oxmoor House

Nutritional 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


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


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

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.

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