Linguine Frittata With Greens

  • Prep Time: Cook Time:
  • Yield: Makes 4 servings (serving size: 1/4 of frittata)


  • 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.

Nutrition Information

  • Calories per serving: 330
  • Fat per serving: 12g
  • Saturated fat per serving: 6g
  • Monounsaturated fat per serving: 4g
  • Polyunsaturated fat per serving: 1g
  • Protein per serving: 23g
  • Carbohydrate per serving: 32g
  • Fiber per serving: 4g
  • Cholesterol per serving: 181mg
  • Iron per serving: 3mg
  • Sodium per serving: 500mg
  • Calcium per serving: 421mg