Veggie Life, Autumn 2001: Zucchini-Leek Omelet

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* Exported from MasterCook *

 

Zucchini-Leek Omelet

 

Recipe By :Veggie Life, Autumn 2001, Mark Berlin

Serving Size : 4 Preparation Time :0:00

Categories : Eggs

 

Amount Measure Ingredient -- Preparation Method

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1 small leek, cleaned, white and pale green parts

thinly sliced

4 teaspoons olive oil

10 ounces zucchini -- finely julienned

2 tablespoons chopped fresh marjoram or tarragon

salt and pepper, to taste

8 large eggs, or 12 ounces of liquid egg

substitute

2 ounces soft goat cheese

 

 

In a medium nonstick skillet over medium-high heat, saute leek in 3 teaspoons

oil until translucent, about 2 minutes. Stir in zucchini and saute until

tender, about 3 minutes. Stir in marjoram or tarragon, salt and pepper. Remove

from heat.

 

In a mixing bowl, combine eggs or egg substitute with a little salt and pepper

and beat lightly. Stir in zucchini mixture.

 

In a large nonstick skillet or omelet pan over medium-high heat, add remaining

oil and swirl to coat. Pour in egg mixture, swirling to cover bottom of

skillet. Work around the perimeter, using a fork or spatula to lift cooked

edges, allowing uncooked mixture to flow underneath. When omelet is nearly set,

crumble cheese over surface. Using a spatula, fold omelet in half or in thirds.

slide onto a serving platter.

 

 

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Per Serving (excluding unknown items): 49 Calories; 5g Fat (79.1% calories from

fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1/2 Vegetable; 1 Fat.

 

 

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