Frittata with Mushrooms, Linguine, and Basil

Becky Luigart-Stayner; Cindy Barr
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.

Yield:

4 servings (serving size: 2 wedges)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Jean Kressy,

June 2004