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Becky Luigart-Stayner; Cindy Barr Photo by: Becky Luigart-Stayner; Cindy Barr

Frittata with Mushrooms, Linguine, and Basil

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 Light JUNE 2004

  • Yield: 4 servings (serving size: 2 wedges)

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.

Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 29%
  • Fat: 8.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 18.4g
  • Carbohydrate: 28g
  • Fiber: 2.8g
  • Cholesterol: 174mg
  • Iron: 2.6mg
  • Sodium: 661mg
  • Calcium: 177mg
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Frittata with Mushrooms, Linguine, and Basil Recipe

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