Frittata with Summer Squash, Spinach and Linguine
- Yield 6 servings
Family-friendly frittata showcasing linguine, veggies and cheese.
If you're watching your cholesterol, use 2 egg whites and 4 whole eggs for 140mg cholesterol per serving vs. 200mg. To make a frittata with corn, ham and cheddar, add 1 1/2 cups fresh corn and 4 ounces ham in place of the red bell pepper and spinach.
- 2 teaspoons butter
- 2 cups diced summer squash
- 1/2 cup diced red bell pepper
- 3/4 teaspoon salt, divided
- 2 cups cooked linguine (4 ounces uncooked pasta)
- 1 (10-ounce) package frozen chopped spinach, thawed and drained well
- 1/3 cup 2 percent reduced-fat milk
- 6 eggs
- 1/3 cup chopped basil
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) shredded sharp Cheddar cheese
- Coat a large ovenproof skillet with cooking spray. Add butter and melt over medium-high heat. Add squash, red pepper and 1/4 teaspoon salt; cook, stirring occasionally, until squash is lightly browned, about 6 minutes.
- Add linguine, spinach and basil to squash mixture. Whisk eggs, milk, remaining 1/2 teaspoon salt and pepper. Pour over noodle mixture. Jiggle pan to make sure egg mixture seeps down among noodles. Cover and cook until top is almost set, about 8 minutes.
- Preheat broiler. Sprinkle cheese on top of frittata and broil until golden brown.