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Linguine Frittata With Greens

Photo: Jim Franco

Prep time 20 mins
Cook time 17 mins
Yield Makes 4 servings (serving size: 1/4 of frittata)

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

Nutrition Information

  • calories 330
  • fat 12 g
  • satfat 6 g
  • monofat 4 g
  • polyfat 1 g
  • protein 23 g
  • carbohydrate 32 g
  • fiber 4 g
  • cholesterol 181 mg
  • iron 3 mg
  • sodium 500 mg
  • calcium 421 mg

How to Make It

  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.