Yield: 4 servings
|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|
|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.