Roasted leek frittata

Yield: 4 servings

Measure Ingredient
2 larges Leeks
\N \N Sliced in 1/4-inch rounds
1 tablespoon Grated orange zest
2 teaspoons Vegetable oil
½ teaspoon Salt; or to taste
16 ounces Liquid egg substitute; or 6 large eggs
6 tablespoons Nonfat ricotta
\N \N Cooking spray or oil

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.


PER SERVING: 139 CAL (16% from fat), 14g PROT, 2g FAT. 12g CARB, 488mg SOD.

0mg CHOL, 18 FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page Converted by MM_Buster v2.0l.

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