Frittata with Mushrooms, Linguine, and Basil

By ruhroh

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.

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

Details

Adapted from myrecipes.com

Preparation

Step 1

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.