| 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" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page
Converted by MM_Buster v2.0l.
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