Spaghetti Squash, Leek, And Potato Frittata

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons basil dried
• 5 large egg whites lightly beaten
• 2 large eggs lightly beaten
• 2 cups hash brown potatoes frozen southern-style thawed
• 1 cup leek thinly sliced ( 1 large)
• 0.3 cup milk 1% low-fat
• 1 teaspoon butter 
• 0.3 teaspoon salt 
• 2 cups spaghetti squash cooked
• 1 ounce swiss cheese shredded
• 2 tablespoons or fresh finely chopped
• 2 tablespoons or fresh finely chopped

Equipment

• bowl
• frying pan
• aluminum foil
• broiler

Directions

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