Frittata with Mushrooms, Linguine and Basil

Frittata with Mushrooms, Linguine and Basil

4 servings (serving size: 2 wedges)


  •     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
  •     2 tablespoons of reduced fat ricotta cheese
  •     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


  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 6 ingredients (milk through eggs) in a large bowl, stirring with a whisk.
  4. Add leek mixture, pasta, and basil; toss gently to combine.
  5. 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.
  6. Sprinkle evenly with cheese; wrap handle of pan with foil.

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