| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Spanish | Veglife1 | 4 | servings |
INGREDIENTS
| 2 | lg | Leeks |
| Sliced in 1/4-inch rounds | ||
| 1 | tb | Grated orange zest |
| 2 | ts | Vegetable oil |
| 1/2 | ts | Salt; or to taste |
| 16 | oz | Liquid egg substitute; or 6 large eggs |
| 6 | tb | Nonfat ricotta |
| Cooking spray or oil |
INSTRUCTIONS
Makes 4 servings A treat for weekend brunch, this Spanish-style omelet also makes a comforting late night dinner. Use only the colored parts of the orange peel, and be sure to wash the leeks thoroughly in several changes of water-they can be very gritty! 1. Preheat oven to 425 F. In a large bowl, toss leeks and zest with oil. Spread in one layer on a nonstick cookie sheet and sprinkle with salt. Roast 12 minutes, stirring halfway through. 2. In a large mixing bowl, combine egg substitute, or eggs, with ricotta and whisk until smooth. When leeks are browned and tender, stir them into egg mixture. 3. Lightly spray or brush a large nonstick skillet with oil. Heat over medium-high heat until smoking. Pour in egg mixture, reduce heat to medium, and cover. (Use a cookie sheet if your skillet doesn't have a lid). Bake frittata on top of the stove for 15 to 20 minutes, or until top is set. LACTO/OVO PER SERVING: 139 CAL (16% from fat), 14g PROT, 2g FAT. 12g CARB, 488mg SOD. 0mg CHOL, 18 FIBER By "Karen C. Greenlee" <[email protected]> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page Converted by MM_Buster v2.0l.
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