Pasta Frittata With Watercress And Sausage

Recipe Ingredients

1 1/2 cups	355ml	Russet rose white potatoes - 1/4" dice
1		Boiling water
4 oz	113g	Eggless linguini - see note
		Olive oil cooking spray
4 oz	113g	Turkey-pork sausage - note
2		Scallions with stalk - chopped
1 cup	198g / 7oz	Egg substitute - or
4 cups	948ml	Eggs - whipped (medium)
1/2 teaspoon	2.5ml	Virgin olive oil - light
		Freshly ground pepper - to taste
2 tablespoons	30ml	Chopped cilantro
2 oz	56g	Watercress sprigs - note
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1 cup	237ml	Fresh fruit

Recipe Instructions

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 colander. 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.

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 sauteepan 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 sauteetill 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.

Source:
Mario Batali

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