Frittata With Mushrooms Linguine and Basil |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light, JUNE 2004 Ingredients:
cooking spray |
3 cups sliced cremini mushrooms |
1 1/4 cups thinly sliced leeks (about 2 large) |
1/2 cup 1% low-fat milk |
2 teaspoons butter, melted |
3/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
4 large egg whites |
3 large eggs |
2 cups hot cooked linguine (about 4 ounces uncooked pasta) |
1/3 cup chopped fresh basil |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 450°.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
3. Add mushrooms and leek; cook 6 minutes or until leek is tender, stirring frequently.
4. Combine milk and next 5 ingredients (milk through eggs) in a large bowl, stirring with a whisk. Add leek mixture, pasta, and basil; toss gently to combine.
5. Heat pan over medium-low heat. Coat pan with cooking spray. Add egg mixture; cook until edges begin to set (about 4 minutes).
6. Gently lift edge of egg mixture, tilting pan to allow some uncooked egg mixture to come in contact with pan.
7. Cook 5 minutes or until almost set. Sprinkle evenly with cheese; wrap handle of pan with foil.
8. Bake 7 minutes or until golden brown. Cut into 8 wedges.
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