Linguine Frittata with Greens
1 teaspoon of olive oil
2 teaspoons butter, divided
1 cup thinly sliced leek
1 ½ cups chopped kale
6 large eggs
1/3 cup milk
¼ cup grated Parmesan cheese
¼ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 ½ cups hot cooked linguine
¾ cup shredded mozzarella cheese
1. Coat a large ovenproof skillet with olive oil, and melt 1 teaspoon butter over medium heat.
2. Add leek and kale, and sauté 4 minutes or until softened. Set aside.
3. Whisk eggs, milk, Parmesan, oregano, salt, and pepper in a large bowl.
4. Stir in linguine, kale, and leeks.
5. Melt remaining 1 teaspoon butter in a skillet over low heat.
6. Pour egg mixture into skillet; cover and cook 10 minutes or until the top is set.
7. Meanwhile, heat broiler.
8. Sprinkle frittata with mozzarella, and broil 3 minutes or until golden brown.
9. Cut into wedges.
