Adapted from Moosewood Restaurant Low-Fat Favorites
As written, this recipe produces a very low fat result. By using oil-packed sun-dried tomatoes and whole eggs instead of egg whites, I’ve upped the fat content just a little but the flavor is also boosted meaningfully. This dish makes a great vegetarian main course and can be accompanied by a steamed vegetable or a big salad.
Preparation time: 1 hour(s) 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 6, as a main course
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