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.
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
How to Make It
Preheat oven to 450°.
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.
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.
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.
I made this with some revisions, given the advice of previous reviewers. I used green onion instead of leeks. I also used 4 eggs and 3 whites. You must use a more flavorful cheese than is called for. I used romano and a 4 cheese shredded pizza blend that I happened to have in the house, but you could use parmesan, romano, smoked gouda or asiago. This was tasty and easy to make, and the leftovers are great for breakfast.
Delicious with the modifications suggested by Judylane. I made the recipe as directed, sautéing chopped green onions with mushroom mixture. While dish was cooking on stovetop, I quickly cooked about 6 slices of bacon. I crumbled the bacon on top with the cheese and put it in the oven, as directed. Although I haven't tried this as written, adding the green onions and bacon was easy and the bacon really made the dish. For a softer flavor delete the bacon.
This was delicious! But with some modifications! I sauteed the mushrooms with green onions (skipped the leeks because I didn't have them on hand) and four slices of bacon, minced into 1/4 inch dice. Added the basil to the egg mixture. Added a half cup shredded jarlsberg cheese to the tossed pasta and mushroom mix, placed that in the skillet and poured the egg mixture over the pasta-mushroom mixture. Cooked as directed on the stovetop then transferred to the oven. Very much like a quiche but without the calorie heavy pastry of a quiche. Definitely will make this again and it is a great brunch dish.