-
Check here for the full archive of recipe collections.More Check here for the full archive of recipe collections.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More
-
Try these Ingredient Substitutions when you're in a bind!More Try these Ingredient Substitutions when you're in a bind!More Simple solutions for healthier cooking.More Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More A pinch of this, a dab of that... click here for a printable conversion chart.More Keep this posted on your refrigerator for easy reference! More Money saving ideas to bet on.More
Serves 6
- 3 smallish zucchini, thinly sliced
- 1 red pepper, diced
- 1 leeks, white part only, sliced
- 2 cups egg substitute, divided
- ¼ teaspoon black pepper, divided
- ½ teaspoon dried thyme, divided
- Vegetable or olive oil spray
Steam or microwave the vegetables together until tender - each will cook at the same approximate rate. Set aside. Preheat oven to 350 F. Spray a light coat of oil on a heavy ovenproof skillet. On medium heat, heat oil, and add half of the egg substitute. Sprinkle it with half the thyme and half the black pepper. Let it cook for a few seconds, until it begins to bubble, and then use a spatula to pull the sides in and spread the uncooked egg over the bottom of the pan, as if cooking an omelet. When this is nearly cooked, add steamed vegetables to pan. Evenly pour in the remaining half of the egg substitute, and sprinkle on the remaining thyme and black pepper. Bake for 35-40 minutes, until egg is firm. Serve.
Nutritional Analysis: Calories: 92 Kcal, Fat: 2.8 g, Cholesterol: 0.8 mg, Fiber: 1.1 g, Sodium: 147 mg, % Calories form Fat: 27%
Courtesy of www.5aday.com
