Frittata With Leeks, Spaghetti, And Zucchini

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* Exported from MasterCook *

 

Frittata With Leeks, Spaghetti, And Zucchini

 

Recipe By : Cooking Light, April 1999

Serving Size : 4 Preparation Time :0:00

Categories : Eggs Leeks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or stick margarine -- divided

2 cups thinly sliced leek

5 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 shredded -- (about 1 1/2 ounces)

Gruyere or Swiss cheese

 

1. Heat 1 1/2 teaspoons butter in a skillet over medium heat. Add leek and

zucchini; saute, 6 minutes or until lightly browned.

 

2. Combine milk and next 5 ingredients (milk through eggs) in a bowl; stir

with a whisk. Stir in leek mixture and spaghetti.

 

3. Preheat broiler. 4. 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. Yield: 4 servings (serving size: 1 wedge).

 

CALORIES 298 (34% from fat); FAT 11.3g (sat 5.3g, mono 3.6g. poly l.2g);

PROTEIN 17.1g; CARB 31.9g; FIBER l.6g; CHOL 186mg. IRON 3mg; SODIUM 337mg;

CALC 199mg

 

Converted by MC_Buster. KES_25 May 99

 

 

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Karen S

ksonness