Pasta Frittata with Sausage and Mushrooms
|1% low fat milk||1⁄4 Cup (4 tbs)|
|Lowfat sour cream||1⁄4 Cup (4 tbs)|
|Canola oil||1 Tablespoon|
|Dried thyme||1 Teaspoon|
|Italian turkey sausage links||4 Ounce, casings removed|
|Onion||1 , thinly sliced|
|Sliced mushrooms||8 Ounce|
|Small pasta shells||1 Cup (16 tbs), cooked|
1. ln a bowl, mix together milk, sour cream until blended. Add the whole eggs, egg whites, one at a time, whisking well after each addition and season with thyme, salt and pepper.
2. In a 10-inch nonstick skillet, heat oil, sautÃ© sausages, until soft and golden, add onions and further sautÃ© until soft, add mushrooms and sautÃ©, finally add cooked pasta shells and mix.
3. To the skillet, add the egg and milk mixture and allow it to spread evenly over the vegetables, allow to cook the base.
4. Now in a preheated broiler, broil the top of the frittata while in the skillet until puffed up and slightly browned.
5. Serve hot immediately.