Frittata with Mushrooms, Linguine, and Basil

Frittata with Mushrooms, Linguine, and Basil
Photo by Becky Luigart-Stayner

Ingredients

  • 1/3 cup chopped fresh basil
  • 2 teaspoons butter, melted
  • ¾ teaspoon salt
  • 2 cups hot cooked linguine (about 4 ounces uncooked pasta)
  • 1/8 teaspoon freshly ground black pepper
  • 4 large egg whites
  • ½ cup (2 ounces) shredded part-skim mozzarella cheese
  • + 5 more ingredients
    • Cooking spray
    • 3 large eggs
    • 3 cups sliced cremini mushrooms
    • 1 ¼ cups thinly sliced leek (about 2 large)
    • ½ cup 1% low-fat milk

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,...

View full recipe at My Recipes

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