Frittata with Leeks, Spaghetti, and Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a great recipe to use if you happen to have leftover whole wheat spaghetti. Ingredients:
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 |
Directions:
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. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Stir in leek mixture and spaghetti.
3. Preheat broiler.
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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