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Frittata with Mushrooms, Linguine, and Basil

Becky Luigart-Stayner; Cindy Barr
Yield 4 servings (serving size: 2 wedges)
A generous shower of basil adds freshness and flavor to this hearty egg dish. For a well-balanced meal, serve with a tangy green salad.


  • Cooking spray
  • 3 cups sliced cremini mushrooms
  • 1 1/4 cups thinly sliced leek (about 2 large)
  • 1/2 cup 1% low-fat milk
  • 2 teaspoons butter, melted
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly 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 (2 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 269
  • caloriesfromfat 29 %
  • fat 8.8 g
  • satfat 4.1 g
  • monofat 2.8 g
  • polyfat 0.9 g
  • protein 18.4 g
  • carbohydrate 28 g
  • fiber 2.8 g
  • cholesterol 174 mg
  • iron 2.6 mg
  • sodium 661 mg
  • calcium 177 mg

How to Make It

  1. Preheat oven to 450°.

    Frittata with Mushrooms, Linguine, and Basil
    Becky Luigart-Stayner; Cindy Barr
  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms and leek; cook 6 minutes or until leek is tender, stirring frequently.

  3. 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.

  4. Heat pan over medium-low heat. Coat pan with cooking spray. Add egg mixture; cook until edges begin to set (about 4 minutes). Gently lift edge of egg mixture, tilting pan to allow some uncooked egg mixture to come in contact with pan. Cook 5 minutes or until almost set. Sprinkle evenly with cheese; wrap handle of pan with foil. Bake 7 minutes or until golden brown. Cut into 8 wedges.