Frittata with Mushrooms, Linguine and Basil

By KDHarmon

Ingredients

• 3 C sliced cremini mushrooms
• 1-1/4 C thinly sliced leek (about 2 large)
• 1/2 C low-fat milk
• 2 tsp butter, melted
• 3/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 4 large egg whites
• 3 large eggs
• 2 C hot cooked linguine (about 4 ounces, uncooked)
• 1/3 C basil, chopped
• 1/2 C mozzarella, shredded

Preparation

Step 1

Preheat oven to 450 degrees.

Heat large nonstick skillet over medium heat. Coat with cookign spray, add mushrooms and leek, cook 6 minutes or until leek is tender, stirring frequently.

Combine milk, butter, salt, pepper, egg whites and eggs in a large bowl, stirring with 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 to come in contact with pan. cook 5 mkinutes or until almost set. Sprinkle evenly with cheese.

bake 7 minutes or until golden brown. Cut into 8 wedges. Serving size is 2 wedges.