Frittata with Leeks, Spaghetti, and Zucchini

Yield: 4 servings (serving size: 1 wedge)

Ingredients

• 1  tablespoon  butter or stick margarine, 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  black pepper
• 4  large egg whites
• 3  large eggs
• 2  cups  hot cooked spaghetti (about 4 ounces uncooked pasta)
• 1/3  cup  (about 1 1/2 ounces) shredded Gruyère or Swiss cheese

Preparation

Heat 1 1/2 teaspoons butter in a skillet over medium heat. Add leek and zucchini; sauté 6 minutes or until lightly browned.

Combine milk and next 5 ingredients (milk through eggs) in a bowl; stir with a whisk. Stir in leek mixture and spaghetti.

Preheat broiler.

Heat 1 1/2 teaspoons butter in skillet over low heat. Add egg mixture. Cover; cook 10 minutes or until almost set. Top with cheese. Wrap handle of skillet with foil. Broil 5 minutes or until cheese melts.

Nutritional Information

Calories:

298 (34% from fat)

Fat:

11.3g (sat 5.3g,mono 3.6g,poly 1.2g)

Protein:

17.1g

Carbohydrate:

31.9g

Fiber:

1.6g

Cholesterol:

186mg

Iron:

3mg

Sodium:

337mg

Calcium:

199mg