Frittata with Mushrooms, Linguini, Basil

Serves 4

1 tbsp. extra virgin olive oil

3 cups cremini mushrooms, sliced

1 ¼ cups leeks. Thinly sliced (about 2 leeks)

½ cup milk

2 tsp. butter, melted

¼ tsp. salt

1/8 tsp. freshly ground black pepper

6 large eggs

2 cups cooked linguini (4 ounces), broken in half or quarters before cooking

1/3 cup fresh basil. Chopped

½ cup shredded mozzarella cheese

1. Cook linguini and set aside.

Pre-heat oven to 450°F.

2. In a large, non-stick skillet, heat the oil over medium heat. Add the mushrooms and leeks, Cook until leeks are tender and transparent, about 6 minutes, stirring frequently.
3. In a large bowl, combine milk, butter salt, pepper and eggs, beating lightly with a whisk.
4. Add the leek mixture, pasta and basil to the bowl and toss to combine.
5. Heat the skillet over medium low and coat lightly with oil or spray. Add the egg mixture to the pan and cook for about 4 minutes until edges are nearly set.
6. Lift the edge of the mixture to allow some additional egg mixture to enter the pan. Cook until edges are fully set, about 6 minutes more..
7. If the skillet has a plastic handle, wrap it in foil. Place the skillet in the oven and bake for 7 minutes or until top is golden brown.
8. Cut into wedges and serve.

Source: Cooking Light

Copyright © 2001-2012 by The Still Waters Group

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