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    4 pt. Spaghetti Squash & Leek Frittata


    Source of Recipe


    Cooking Light Mag. 10/98

    List of Ingredients




    1/3 cup 1% low-fat milk
    2 tablespoons finely chopped fresh basil OR 2 tsp. dried
    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 oz) shredded GruyŠre or Swiss cheese

    Recipe



    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 saute 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.

    Yield: 4 servings.

    Per serving: Cal 202(29% from fat); Fat 6.5g(sat 2.5g, mono 2.2g, poly 1g); Pro 12.1g; Carb 23.7g; Fiber 1.7g; Chol 119mg; Iron 1.7mg; Sod 315mg; Calc 154mg. POINTS: 4.

 

 

 

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