Brunch for Dinner

Tonights meal used up some odds and ends I had in the fridge and in the pantry.

I made a frittata, but with pasta, which I've never done before. The pasta made it more filling, and I'm going to remember this recipe when I have random leftover veggies or pasta lying around, because it was super easy.

To go with the frittata and going along with what turned out to be a brunch theme, I made a quick Waldorf Salad using Mark Bittman's recipe.

The dessert came about unexpectedly. Since the frittata was a Cooking Light recipe, it called for 3 eggs and 4 egg whites, but in my constant challenge to not waste anything, I was determined to find a use for those four egg yolks! So I made creme brulee. I realize this might cancel out the whole point of making a light frittata, but Joe and I split one, so I don't feel like I did too badly in the end.

I didn't get a picture of the finished product, we ate it too fast!

Frittata with Mushrooms, Linguine, and Basil

adapted from Cooking Light

serves 4

Cooking Spray

3 cups sliced cremini or button mushrooms

1 1/4 cups thinly sliced leek (I used a leek and some green onions, because that's what I had)

1/2 cup 1% low-fat milk (I had non-fat, so I added a splash of half and half)

2 teaspoons butter, melted

3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

4 large egg whites

3 large eggs

2 cups hot cooked linguine (about 4 ounces uncooked pasta). Or use whatever long strand pasta you have, I used angel hair

1/3 cup chopped fresh basil

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 450 (I forgot to do this, so I had to let my mixture sit while the oven heated up!)

Heat a large nonstick skillet on medium heat. Coat with cooking spray, and add the mushrooms and leeks. Cook for about 6 minutes, until the leeks are tender. Stir frequently and take in the earthy smell of the mushrooms.

Whisk together the milk, butter, salt, pepper, and all the eggs. Add leek mixture, cooked pasta, and basil. Mix together. I needed to break up my pasta a little, so I decided to mix with my hands and it was fun :-)

Using the same pan, heat over medium-low heat. Add more cooking spray, and add the egg mixture. Cook about 4 minutes, letting the edges start to set. Gently lift the edges with a spatula and tilt the pan to let some of the uncooked eggs flow to the bottom of the pan. Cook about 5 minutes more, or until set. Sprinkle your cheese over the top, and put the whole pan into the oven. Bake for 7-12 minutes, until the top turns golden brown. Cut into 8 wedges and serve.

Waldorf Salad

adapted by Mark Bittman - How to Cook Everything Vegetarian

Serves 4

3 large or 4 medium Granny Smith or other tart apples ( I used Liberty apples)

3 celery stalks

1/4 to 1/2 cup Mayonnaise (I used half mayo, half plain nonfat yogurt, which adds tartness)

Salt and freshly ground black pepper

1/2 cup walnuts, roughly chopped (optional)

1/3 to 1/2 cup raisins (optional)

Freshly squeezed lemon juice, to taste

Bittman says to peel the apples, but since I was using a thinner skinned apple, I didn't bother with that. But if you are using Granny Smiths, the skin might be too thick, so you might be better off peeling them. Regardless, dice them into 1/2 inch pieces. He also suggests you string the celery, but I was trying to be quick so again, I didn't bother, and I didn't think it needed it.

Toss the apples and celery together and add just enough mayo (and yogurt, if using) to make the mixture slightly creamy.

Add salt, lots of pepper, walnuts, and raisins, if using. Mix together. Add some lemon juice. Taste, and add more salt, pepper, or lemon juice, as needed. I had to add a little salt and pepper a few times before it tasted right to me.