Linguine Frittata With Greens


Yay! It’s Meatless Monday! We love this Frittata with Greens. We think you will too!


•    Cooking spray

•    2 teaspoons butter, divided

•    1 cup thinly sliced leek

•    3 large eggs, or equivalent egg substitute

•    5 large egg whites

•    1/3 cup 1% low-fat milk

•    1/4 cup grated Parmesan cheese

•    1/4 teaspoon dried oregano

•    1/2 teaspoon kosher or table salt

•    1/4 teaspoon coarsely ground black pepper

•    1 1/2 cups hot cooked linguine (about 4 ounces uncooked pasta)

•    1 (10-ounce) package frozen chopped collard greens, thawed and with water squeezed out

•    3/4 cup (3 ounces) shredded part-skim mozzarella cheese


1. Coat a large ovenproof skillet with cooking spray, and melt 1 teaspoon butter over medium heat. Add leek, and sauté 4 minutes or until softened. Set aside.

2. Whisk eggs, egg whites, milk, Parmesan, oregano, salt, and pepper in a large bowl. Stir in linguine, collards, and reserved leek.

3. Melt remaining 1 teaspoon butter in skillet over low heat. Pour egg mixture into skillet; cover and cook 10 minutes or until the top is set. Meanwhile, heat broiler.

4. Sprinkle frittata with mozzarella, and broil 3 minutes or until golden brown. Cut into wedges.



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