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Spaghetti Squash, Leek, And Potato Frittata


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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

2 large eggs

2 cups cooked spaghetti squash

1 teaspoon stick margarine or butter

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 Gruyère or Swiss cheese

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