We liked this very much - followed directions exactly, except used fresh, blanched collards instead of frozen. The dish took a little longer than expected to cook on the stovetop, but the greens were still a little wet. Flavor was very good, and leftovers reheated nicely. Everyone enjoyed it very much.
Linguine Frittata With Greens
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Amount per serving
- Calories: 330
- Fat: 12g
- Saturated fat: 6g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1g
- Protein: 23g
- Carbohydrate: 32g
- Fiber: 4g
- Cholesterol: 181mg
- Iron: 3mg
- Sodium: 500mg
- Calcium: 421mg
- 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
- 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.
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