Frittata with Mushrooms, Linguine, and Basil
Donna
6 WW Points
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
directions
- 1
Preheat oven to 450°.
- 2
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.
- 3
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.
- 4
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.
Source: Cooking Light
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