Frittata With Mushrooms Linguine and Basil

Ingredients

• cooking spray
• 3 cups sliced cremini mushrooms
• 1 1/4 cups thinly sliced leeks (about 2 large)
• 1/2 cup 1% low-fat milk
• 2 teaspoons butter, melted
• 3/4 teaspoon salt
• 1/8 teaspoon fresh 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 shredded part-skim mozzarella cheese

Directions

1. 1

   Preheat oven to 450°.

2. 2

   Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.

3. 3

   Add mushrooms and leek; cook 6 minutes or until leek is tender, stirring frequently.

4. 4

   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.

5. 5

   Heat pan over medium-low heat. Coat pan with cooking spray. Add egg mixture; cook until edges begin to set (about 4 minutes).

6. 6

   Gently lift edge of egg mixture, tilting pan to allow some uncooked egg mixture to come in contact with pan.

7. 7

   Cook 5 minutes or until almost set. Sprinkle evenly with cheese; wrap handle of pan with foil.

8. 8

   Bake 7 minutes or until golden brown. Cut into 8 wedges.