Rating: 3.5 stars
11 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 6
  • 5 star values: 1

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.

Jean Kressy
Recipe by Cooking Light June 2004

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Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

269 calories; calories from fat 29%; fat 8.8g; saturated fat 4.1g; mono fat 2.8g; poly fat 0.9g; protein 18.4g; carbohydrates 28g; fiber 2.8g; cholesterol 174mg; iron 2.6mg; sodium 661mg; calcium 177mg.
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