Frittata with Mushrooms,, Linguine, and Basil

[Guest guest]

Frittata With Mushrooms, Linguine, And Basil

Categories: Main Dish

Yield: 4 Servings

 

Cooking spray

3 c sliced cremini mushrooms

1 1/4 c thinly sliced leek (about 2

-large)

1/2 c 1% low-fat milk

2 t butter,melted

3/4 t salt

1/8 t freshly ground black pepper

4 large egg whites

3 large eggs

2 c hot cooked linguine (about

-4 ounces

-uncooked pasta)

1/3 c chopped fresh basil

1/2 c (2 ounces) shredded

-part-skim

-mozzarella cheese

 

[Note: Cooking Light, JUNE 2004 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.

 

]

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.

Yield: 4 servings (serving size: 2 wedges)

 

CALORIES 269 (29% from fat); FAT 8.8g (sat 4.1g,mono 2.8g,poly 0.9g);

PROTEIN 18.4g; CHOLESTEROL 174mg; CALCIUM 177mg; SODIUM 661mg; FIBER 2.

8g; IRON 2.6mg; CARBOHYDRATE 28g

 

 

 

 

 

 

 

 

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