green tomato and leek frittata

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Green Tomato and Leek Frittata

 

Recipe By :Martha Stewart

Serving Size : 6 Preparation Time :0:00

Categories : Frittatas Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups sliced leeks -- white, light green

(about 1 1/2 pounds whole leeks)

1 teaspoon olive oil

2 medium green tomatoes (8-9 oz) -- in 1/2-inch dice

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

4 large eggs -- plus

2 large egg whites

2 tablespoons freshly grated parmesan cheese

1/2 cup basil leaves -- torn into small pieces

1 teaspoon unsalted butter

 

Place sliced leeks in a large bowl of cold water, and let soak for 5 to 10

minutes to rid them of dirt and sand. Lift them out of the water, and pat dry.

 

Heat oil in a medium nonstick skillet with an ovenproof handle over medium-low

heat. Add leeks and cook until golden, about 7 minutes. Add tomatoes, 1/2

teaspoon salt, and 1/8 teaspoon pepper; stir. Raise heat to medium, and cook

until tomatoes are tender, about 5 minutes. Remove from heat, and set aside to

cool.

 

Heat broiler. Place 4 eggs in a large bowl, and beat with a fork. Add

leek-and-tomato mixture, remaining 1 teaspoon salt and 1/8 teaspoon pepper,

Parmesan, and basil; mix to combine.

 

Whisk egg whites until stiff but not dry. Gently fold whites into egg mixture.

 

Heat butter in a medium nonstick skillet with an ovenproof handle over medium

heat. As soon as butter begins to foam, but not brown, pour in egg mixture.

Reduce heat to low, cover pan, and cook until eggs start to set and thicken but

the surface is still runny, 5 to 7 minutes.

 

Remove cover, and place skillet under the broiler. Broil until the top of the

frittata is set, but not browned, about 3 to 5 minutes. Remove from broiler.

 

Run a spatula under frittata to loosen it from the pan, and transfer to a

serving dish. Cut into six wedges, and serve immediately, or let stand for up to

1 hour, and serve at room temperature.

 

Per serving: 110 calories, 6 g fat, 146 mg cholesterol, 8 g carbohydrate, 640 mg

sodium, 7 g protein, 0 g dietary fiber.

 

Photograph by: Lisa Hubbard

 

Description:

" Beaten egg whites reduce the fat content and lighten the texture of this

frittata. "

Source:

" Martha Stewart Living Television Healthy Eating for the New Year "

S(Formatted by):

" Barb @ PK on 17 Jan 2001 "

Copyright:

" Martha Stewart "

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Per Serving (excluding unknown items): 92 Calories; 5g Fat (48.0% calories from

fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 128mg Cholesterol; 627mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 793 0 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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