Linguine & Asparagus Frittata

courtesy of Hallmark Magazine

This frittata has had some of its cholesterol content pared away by substituting some egg whites for whole eggs. You could also make this with just egg substitute: You’ll need about 2-1/4 cups. Here are some suggested variations: 1) roast the asparagus for added depth of flavor, 2) in step 2, add some minced garlic and chopped mushrooms when you saute the onion, 3) grate a little bit of cheddar or Parmesan over the top.  

Total Time: 45 minutes
Hands Time: 20 minutes

8 ounces linguine, broken into thirds
1 pound thin asparagus, cut into 2-inch lengths
2 tablespoons olive oil  
1 medium sweet onion, finely chopped  
2-1/2 teaspoons curry powder  
1/2 cup part-skim ricotta cheese  
1 teaspoon grated lemon zest (optional)  
3/4 cup low-fat (1%) milk  
5 large eggs  
4 large egg whites  
6 tablespoons grated Parmesan cheese  
1-3/4 teaspoons salt  
3/4 teaspoon pepper

1.  In a large pot of boiling water, cook the pasta according to package directions. Add the asparagus for the last 4 minutes. Drain well.     
2.  Meanwhile, in a large (12-inch), heavy-bottomed nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and 1 teaspoon of the curry powder, and cook until the onion is softened, about 5 minutes. Transfer to a large bowl.     
3.  Stir the ricotta, lemon zest (if using) and the remaining 1-1/2 teaspoons curry powder into the onion. Whisk in the milk, whole eggs, egg whites, Parmesan, salt and pepper. Fold in the asparagus and linguine.      
4.  Add the remaining 1 tablespoon oil to the skillet and heat over medium heat. Add the egg-pasta mixture. Cover and cook over medium-low heat until the top is puffed and edges are set (and the center is still wet), about 15 minutes. If you want a browned top to the frittata, run it under the broiler for about 5 minutes.

Makes 8 servings.