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Great as a main
dish for dinner or brunch...
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3
cups |
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sliced cremini mushrooms |
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1¼
cups |
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thinly sliced leek |
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½
cup |
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1%
lowfat milk |
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2
tsp |
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butter, melted |
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¾
tsp |
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salt |
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1/8
tsp |
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freshly ground black pepper |
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4
large |
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egg
whites, beaten |
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3
large |
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eggs |
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2
cups |
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hot
cooked linguine (about 4 oz. uncooked
pasta)- break dry pasta in half before
cooking |
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1/3
cup |
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chopped fresh basil |
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½
cup |
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shredded mozzarella cheese |
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1 |
Preheat oven
to 450 degrees F. |
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2 |
Heat a large
nonstick skillet over medium heat. Coat pan with
cooking spray. Add mushrooms and leek; saute 5
minutes or until leek is tender, stirring
frequently. |
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3 |
Whisk
together milk
and next 5 ingredients (milk through eggs) in a
large bowl,. Add leek
mixture, pasta, and basil; toss gently to
combine. |
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4 |
Heat pan
over medium-low heat. Coat pan with cooking
spray. Add egg mixture; cook until edges begin
to set (about 3 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. Sprinkle evenly
with cheese; wrap handle of pan with foil. |
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5 |
Bake 6
minutes or until golden brown. Cut into 8
wedges. |
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Servings: 4 |
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Yield: 2 wedges
per serving |
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