Difficulty: Easy - for beginners
Serves: 4 Servings
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.