Frittata with Mushrooms, Linguine and Basil

4 servings (serving size: 2 wedges)

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
•     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

Preparation

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.