| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Italian |
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Sunflower oil |
|
|
Leeks sliced; soaked, and drained |
|
|
Sunburst; (patty pan) squash, |
|
|
; cubed |
| 1/2 |
c |
Zucchini; cubed |
| 1/2 |
|
Potatoes; cubed and blanched |
| 4 |
|
Eggs |
| 1/4 |
c |
Half and half |
| 3 |
tb |
Grated Parmesan |
|
|
Salt and pepper |
| 1 |
|
Red tomato; skinned and seeded |
|
|
; (Italian plum, |
|
|
; Brandywine) |
| 1/4 |
c |
Sheep's milk ricotta |
INSTRUCTIONS
Heat a 10-inch pan over medium heat. Add the oil. Saute the leeks until
soft. Add the squash, zucchini, and potatoes.
In a bowl whip 4 eggs and 1/4 cup of half and half. Add the Parmesan, a
pinch of salt, and a grind of pepper. Brush a new pan lightly with oil and
place over medium heat. Add the egg mixture, then tomatoes, followed by
softened squash potato mix. Cook until the eggs are firm.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 518 Calories (kcal); 38g Total Fat; (66% calories from fat);
26g Protein; 17g Carbohydrate; 770mg Cholesterol; 252mg Sodium Food
Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE SHOW # CL9366
Converted by MM_Buster v2.0n.
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