Pasta frittata with watercress and sausage

4 Servings

Ingredients

Quantity Ingredient
1½ cup Russet Rose White potatoes; 1/4\" 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.

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 (1-½ 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.

Posted to MC-Recipe Digest V1 #183 Date: Sun, 4 Aug 1996 14:10:12 -0700 (PDT) From: PatH <phannema@...>

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