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Title: Pasta Frittata with Watercress and Sausage
Categories: Egg Italian
Yield: 4 Servings
| 1 1/2 | c | Russet Rose White potatoes |
| 1/4 | " dice | |
| 1 | qt | Boiling water |
| 4 | oz | Eggless linguini -- see |
| Note | ||
| Olive oil cooking spray | ||
| 4 | oz | Turkey-Pork Sausage -- note |
| 2 | Scallions with stalk -- | |
| Chopped | ||
| 1 | c | Egg substitute -- or |
| 4 | md | Eggs -- whipped |
| 1/2 | ts | Virgin olive oil -- light |
| Freshly ground pepper -- to | ||
| Taste | ||
| 2 | tb | Chopped cilantro |
| 2 | oz | Watercress sprigs -- note |
| 1/4 | c | Grated Parmesan cheese |
| 1 | c | Fresh fruit |
Ingredient notes: *Pasta: We used PastaZesta (r) eggless Linguini. This brand is mildly flavored. We like the garlic and parsley. Optional: shorten the pasta by breaking it in two. *Sausage: Low-fat option: buy a spicy pork sausage, that pairs poultry with the pork, or uses all poultry. (e.g.,Jimmy Dean, Turkey-Store, etc.) *Watercress: Cut off and discard the toughest stems leaving sprigs. Wash in a pan of cold water. Rinse well. Drain in collander. Coarsely chop watercress leaves and stems separately *Eggs: add the 1/2 teaspoon of oilive oil to the eggs. Beat the eggs with whisk or rotary beater to lighten with air. Bring the water to a boil; add the potato dice and cook 5 to 7 minutes, till al dente. Meanwhile, add the fast-cooking pasta to the boiling potatoes at the appropriate time. Drain, keep warm. Meanwhile, position oven rack so that pan is about 4 to 6 inches below element. Preheat the broiler. Meanwhile: start browning the sausage in an oven/broiler proof saute pan or casserole (1-1/2 qt capacity). Apply spray to prevent sticking and drying. Crumble the sausage as it cooks as finely as possible. Add the chopped onion to the pan, and saute till warmed, about 2 minutes maximum. Add the chopped cilantro and watercress STEMS. Toss for 1-2 minutes. Add drained potato and pasta. Toss well. Pour in whipped eggs. Reduce heat to medium-low; cover, and cook to set all but the very top. Place under the broiler, remove immediately when it has turned a golden brown, 2 to 4 minutes. Garnish with Parmesan cheese and watercress LEAVES. Serve with fresh fruit.
Recipe By : Pat Hanneman, Riverside, 1996
Date: Sun, 4 Aug 1996 14:10:12 -0700 (P
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