Spaghetti Squash, Leek, And Potato Frittata

• 1/3 cup 1% low-fat milk
• 2 tablespoons finely chopped fresh or
• 2 teaspoons dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 large egg whites, lightly beaten
• 2 large eggs, lightly beaten
• 2 cups cooked spaghetti squash
• 1 teaspoon stick margarine
• Cooking spray
• 2 cups frozen Southern-style hash brown potatoes, thawed
• 1 cup thinly sliced leek (about 1 large)
• 1/4 cup (1 ounce) shredded Gruyere or Swiss cheese

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. 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.
3. Preheat broiler. Wrap handle of skillet with foil; broil 5 minutes or until cheese melts.

milk, basil, salt, black pepper, egg whites, eggs, margarine, cooking spray, frozen southern, gruyuere

Taken from www.myrecipes.com/recipe/spaghetti-squash-leek-potato-frittata (may not work)