Spaghetti Squash, Leek, And Potato Frittata

Name: Spaghetti Squash, Leek, And Potato Frittata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 teaspoons dried basil; 5 larges egg whites, lightly beaten; 2 larges eggs, lightly beaten; 473 milliliters frozen Southern-style hash brown potatoes, thawed; 237 milliliters thinly sliced leek (about 1 large); 79 milliliters 1% low-fat milk; 1 teaspoon margarine; 0 teaspoons salt; 473 milliliters cooked spaghetti squash; 28 grams 1/4 cup shredded Gruyère or Swiss cheese; 2 Tbsps finely chopped fresh or

Spaghetti Squash, Leek, And Potato Frittata

Need a gluten free main course? Spaghetti Squash, Leek, And Potato Frittata could be a great recipe to try. This recipe serves 4. One portion of this dish contains approximately 12g of protein, 6g of fat, and a total of 209 calories. A mixture of pepper, spaghetti squash, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.