Always on the lookout for hearty meatless options, I came
across this recipe and was instantly intrigued. For starters, nearly all of the
ingredients are pantry and refrigerator staples, so it’s extremely
economical. It has crowd-pleasing pasta
and cheese in it, so it’s passable for picky eaters. And, it calls for collard
greens – a vitamin-packed veggie found readily here in the South that I never
really know what to do with.
As usual, I put my own little spin on it to suit our tastes.
With such basic ingredients to start with, it can be easily loaded up with
other veggies and spices or prepared simply as it is. The results? Delicious!
Linguine Frittata with Greens
Adapted from Health.com
Ingredients:
Cooking spray
2 tsp. butter, divided
1 thinly sliced leek
4 large eggs
4 large egg whites
1/3 c. milk
1/4 c. grated Parmesan cheese
1/4 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper
1 ½ cupshot cooked whole wheat linguine (about 4 oz.
uncooked pasta)
1 (10 oz.) package frozen chopped collard greens or spinach,
thawed and with water squeezed out (could also substitute fresh for frozen)
3/4 c. shredded mozzarella cheese
Directions:
Coat a large ovenproof skillet with cooking spray, and melt
1 tsp. butter over medium heat. Add leek and sauté 4 min. 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 tsp. butter in skillet over low heat. Pour
egg mixture into skillet; cover and cook 10 min. or until the top is set.
Meanwhile, heat broiler.
Sprinkle frittata with mozzarella, and broil 3 min. or until
golden brown. Cut into wedges.

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