Frittata with Mushrooms, Linguine and Basil

Ingredients

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

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.