Frittata with Mushrooms, Linguine, and Basil

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons butter melted
• 2 cups linguine hot cooked uncooked ( 4 ounces pasta)
• 3 cups crimini mushrooms sliced
• 4 large egg whites 
• 3 large eggs 
• 0.3 cup basil fresh chopped
• 1.3 cups leek thinly sliced ( 2 large)
• 0.5 cup milk 1% low-fat
• 2 ounces part-skim mozzarella cheese shredded
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 45
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
3. Add mushrooms and leek; cook 6 minutes or until leek is tender, stirring frequently.
4. Combine milk and next 5 ingredients (milk through eggs) in a large bowl, stirring with a whisk.
5. Add leek mixture, pasta, and basil; toss gently to combine.
6. Heat pan over medium-low heat. Coat pan with cooking spray.
7. Add egg mixture; cook until edges begin to set (about 4 minutes). Gently lift edge of egg mixture, tilting pan to allow some uncooked egg mixture to come in contact with pan. Cook 5 minutes or until almost set.
8. Sprinkle evenly with cheese; wrap handle of pan with foil.
9. Bake 7 minutes or until golden brown.
10. Cut into 8 wedges.