Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  ounces        dried tomatoes -- not in oil (20)
   1 1/2  cups          boiling water
                        vegetable cooking spray
   4      cups          torn spinach
   2      teaspoons     olive oil
   1      cup           thinly sliced leek -- (1 med)
   2      cloves        garlic -- minced
   1      tablespoon    italian bread crumbs
     1/2  teaspoon      pepper
     1/4  teaspoon      salt
   2      cups          egg substitute

Preparation:

Combine tomatoes and 1 1/2 cups boiling water in a bowl; let stand 30 minutes. Drain; cut each tomato in half lengthwise, and set aside. Coat a medium nonstick skillet with cooking spray, and place over medium heat. Add spinach; cook 3 minutes or until wilted, stirring constantly. Press spinach between paper towels until barely moist. Heat oil in skillet over medium high heat. Add leek and garlic; saute 4 minutes or until lightly browned. Add tomatoes, spinach, parsley, and remaining ingredients, stirring well. Cover, reduce heat to medium low, and cook 15 minutes or until set. Cut into 4 wedges. Yield: 4 servings (serving size: 1 wedge). Note: To save time, snip dried tomatoes in half using scissors the night before you plan to cook. In the morning, just add boiling water, and let stand 30 minutes.

Nutritional Information:

3veg, 1 P/M