Linguine Frittata With Greens
Photo: Jim Franco
Ingredients
- Cooking spray
- 2 teaspoons butter, divided
- 1 cup thinly sliced leek
- 3 large eggs, or equivalent egg substitute
- 5 large egg whites
- 1/3 cup 1% low-fat milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried oregano
- 1/2 teaspoon kosher or table salt
- 1/4 teaspoon coarsely ground black pepper
- 1 1/2 cups hot cooked linguine (about 4 ounces uncooked pasta)
- 1 (10-ounce) package frozen chopped collard greens, thawed and with water squeezed out
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Preparation
外套一个大型耐热的锅cooking spray, and melt 1 teaspoon butter over medium heat. Add leek, and sauté 4 minutes or until softened. Set aside.
Whisk eggs, egg whites, milk, Parmesan, oregano, salt, and pepper in a large bowl. Stir in linguine, collards, and reserved leek.
Melt remaining 1 teaspoon butter in skillet over low heat. Pour egg mixture into skillet; cover and cook 10 minutes or until the top is set. Meanwhile, heat broiler.
Sprinkle frittata with mozzarella, and broil 3 minutes or until golden brown. Cut into wedges.
- Prep Time:
- Cook Time:
- Yield:Makes 4 servings (serving size: 1/4 of frittata)
Nutritional Information
Calories per serving: | 330 |
---|---|
Fat per serving: | 12g |
Saturated fat per serving: | 6g |
Monounsaturated fat per serving: | 4g |
Polyunsaturated fat per serving: | 1g |
Protein per serving: | 23g |
Carbohydrate per serving: | 32g |
Fiber per serving: | 4g |
Cholesterol per serving: | 181mg |
Iron per serving: | 3mg |
Sodium per serving: | 500mg |
Calcium per serving: | 421mg |