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Spaghetti Squash, Leek, and Potato Frittata

Spaghetti Squash, Leek, and Potato Frittata

Cooking Light OCTOBER 1998

  • Yield: 4 servings


  • 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
  • 2 large eggs
  • 2 cups cooked spaghetti squash
  • 1 teaspoon stick margarine or butter
  • 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 the margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add the hash brown potatoes and sliced leek, and sauté for 7 minutes or until lightly browned. Add the egg mixture to skillet. Cover, reduce heat to low, and cook for 10 minutes or until the center is almost set. Uncover, and sprinkle with cheese. Preheat broiler. Wrap handle of skillet with foil, and broil frittata for 5 minutes or until the cheese melts.

Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 29%
  • Fat: 6.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1g
  • Protein: 12.1g
  • Carbohydrate: 23.7g
  • Fiber: 1.7g
  • Cholesterol: 119mg
  • Iron: 1.7mg
  • Sodium: 315mg
  • Calcium: 154mg

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Spaghetti Squash, Leek, and Potato Frittata Recipe