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Spaghetti Squash, Leek and Potato Frittata
And easy, vegetarian recipe that's great for breakfast or dinner.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 373 kcal
Ingredients
- 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
Instructions
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Combine first 6 ingredients in a large bowl; stir in squash.
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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.
Nutrition Facts
Spaghetti Squash, Leek and Potato Frittata
Amount Per Serving (1 g)
Calories 373
Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 740mg31%
Carbohydrates 35g12%
Sugar 6g7%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.