Monday, October 12, 2009

Mushroom and Leek Frittata

This recipe really fit the bill for our dinner the other came together quickly and tasted great. However, I had no idea leeks were so expensive! Four dollars for two of those suckers. I think I'll reserve using leeks for special occasions and stick with plain ole onions. Also, the recipe called for basil which I'm sure would have been wonderful, but my basil plants have been gone for a month or so now, and yet again, store-bought basil is something I'll reserve for a special occasion. (Can you tell I'm grocery budgeting, is anyone else?) The directions call for using a couple pans and a bowl...I used one frying pan and everything turned out nicely.

Mushroom and Leek Frittata
Source: Elizabeth's Edible Experience
Originally from: Cooking Light


Cooking spray (I used a little olive oil)
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
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


Preheat oven to 450°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray or a tablespoon olive oil. Add mushrooms and leek; cook 6 minutes or until leek is tender, stirring frequently.
Combine milk and next 5 ingredients (milk through eggs) in a large bowl, stirring with a whisk. Add leek mixture, pasta, and basil; toss gently to combine.

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. Sprinkle evenly with cheese; wrap handle of pan with foil. Bake 7 minutes or until golden brown. Cut into 8 wedges.

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