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.
Instructions
Combine first 6 ingredients in a large bowl; stir in squash.
Melt margarine in a large nonstick skillet coated with cooking spray over medium- high heat.
Add potatoes and leek; cook, stirring constantly, 7 minutes or until lightly browned.
Add egg mixture to skillet. Cover, reduce heat to low; cook 10 minutes or until center is almost set. Uncover and sprinkle with cheese.
Preheat broiler. Wrap handle of skillet with foil; broil 5 minutes or until cheese melts.