Leek And Dried Tomato Frittata

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

Preparation / Directions:

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

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