Recipe - Pasta Frittata With Watercress And Sausage

1 One half cup Russet Rose White potatoes;
1/4" dice
1 qt Boiling water
4 ounce Eggless linguini; see note
Olive oil cooking spray
4 ounce TurkeyPork Sausage; note
2 Scallions with stalk;
chopped
1 cup Egg substitute; or
4 md Eggs; whipped
One half teaspoon Virgin olive oil; light
Freshly ground pepper; to
taste
2 tablespoon Chopped cilantro
2 ounce Watercress sprigs; note
One fourth 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: Lowfat option: buy a spicy pork sausage, that pairs poultry
with the pork, or uses all poultry. (e.g.,Jimmy Dean, TurkeyStore, 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 One half 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 fastcooking 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 (1One half 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 12
minutes.
Add drained potato and pasta. Toss well.
Pour in whipped eggs. Reduce heat to mediumlow; 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.
Posted to MCRecipe Digest V1 #183

Date: Sun, 4 Aug 1996 14:10:12 0700 (PDT)

From: PatH phannema@wizard.ucr.edu