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Pasta Frittata with Watercress and Sausage



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Pasta Frittata with Watercress and Sausage

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.

Directions:
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.

Ingredients:

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

Serves:

4 Servings

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