Spaghetti Squash, Leek, And Potato Frittata

Spaghetti Squash, Leek, And Potato Frittata

Oxmoor House JANUARY 2001

  • 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, 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.

Nutritional Information

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

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Spaghetti Squash, Leek, And Potato Frittata Recipe