Monday, July 23, 2012

Linguine Frittata with Greens

Last month I posted a great recipe from Health magazine that received overwhelming reader interest. Inspired by this awesome response, I hopped on the magazine’s website,, to seek out other healthy and easy-to-make recipes that there simply isn’t enough room in the print version of the magazine to publish.

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

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

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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