Pasta Frittata With Watercress & Sausage
fowl
1 1/2 cup russet rose white potatoes
1/4 dice
1 quart boiling water
4 oz eggless linguini -- see
1 note
1 olive oil cooking spray
4 oz turkey-pork sausage -- note
2 scallions with stalk --
1 chopped
1 cup egg substitute -- or
4 medium eggs -- whipped
1/2 teaspoon virgin olive oil -- light
1 freshly ground pepper -- to
1 taste
2 tablespoon chopped cilantro
2 oz watercress sprigs -- note
1/4 cup grated parmesan cheese
1 cup 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
Yield: 4 servings
