Linguine Frittata With Greens |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 1 |
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Ingredients:
cooking spray |
2 teaspoons butter, divided |
1 cup thinly sliced leek |
3 large eggs, or equivalent egg substitute |
5 large egg whites |
1/3 cup 1% low-fat milk |
1/4 cup grated parmesan cheese |
1/4 teaspoon dried oregano |
1/2 teaspoon kosher or table salt |
1/4 teaspoon coarsely ground black pepper |
1 1/2 cups hot cooked linguine (about 4 ounces uncooked pasta) |
1 (10-ounce) package frozen chopped collard greens, thawed and with water squeezed out |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Coat a large ovenproof skillet with cooking spray, and melt 1 teaspoon butter over medium heat. Add leek, and sauté 4 minutes or until softened. Set aside.
2. Whisk eggs, egg whites, milk, Parmesan, oregano, salt, and pepper in a large bowl. Stir in linguine, collards, and reserved leek.
3. Melt remaining 1 teaspoon butter in skillet over low heat. Pour egg mixture into skillet; cover and cook 10 minutes or until the top is set. Meanwhile, heat broiler.
4. Sprinkle frittata with mozzarella, and broil 3 minutes or until golden brown. Cut into wedges.
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