Pasta frittata with watercress & sausage

4 Servings

Ingredients

Quantity Ingredient
1½ cup Russet Rose White potatoes
¼ \" dice
1 quart Boiling water
4 ounces Eggless linguini -- see
Note
Olive oil cooking spray
4 ounces Turkey-Pork Sausage -- note
2 Scallions with stalk --
Chopped
1 cup Egg substitute -- or
4 mediums Eggs -- whipped
½ teaspoon Virgin olive oil -- light
Freshly ground pepper -- to
Taste
2 tablespoons Chopped cilantro
2 ounces Watercress sprigs -- note
¼ cup Grated Parmesan cheese
1 cup Fresh fruit

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 ½ 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 (1-½ 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

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