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Frittata With Mushrooms Linguine and Basil

cooking spray
3 cups sliced cremini mushrooms
1 14 cups thinly sliced leeks (about 2 large)
12 cup 1% low-fat milk
2 teaspoons butter, melted
34 teaspoon salt
18 teaspoon fresh ground black pepper
4 large egg whites
3 large eggs
2 cups hot cooked linguine (about 4 ounces uncooked pasta)
13 cup chopped fresh basil
12 cup shredded part-skim mozzarella cheese


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.

Source: www.food.com