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Ingredientes
- 1 lb Yukon gold or possibly russet Potatoes -- cooked and Mashed
- 1 lrg Egg -- beaten
- 1/2 c. Ricotta cheese
- 1 Tbsp. Whole wheat flour
- 1 Tbsp. Butter (or possibly canola oil)
- 3 c. Thinly sliced leeks (about 2 Large) -- white parts only
- 2 c. Thinly sliced onions (about 3 Medium) pn Salt
- 1 c. Skim lowfat milk
- 1 x Egg yolk
- 1 whl egg
- 1 Tbsp. Unbleached white flour
- 1/2 c. Nonfat lowfat sour cream
- 2 Tbsp. Chopped fresh chives
Direcciones
- Preheat oven to 450F.
- With hands, combine mashed potatoes, beaten egg, ricotta cheese, and whole wheat flour; mix till a dough forms. Press dough into an 8-inch springform pan. Bake till hard but springy, about 20 min. Remove from oven and let cold.
- In a large skillet over medium heat, add in butter or possibly oil, leeks, onions and salt. Saute/fry till leeks and onions are very soft, about 15 min.
- In a mixing bowl, beat together lowfat milk, egg yolk, egg, and unbleached flour till there are no lumps; set aside.
- [Mix lowfat sour cream and chives; do next step as one.] Spread lowfat sour cream over baked potato crust; sprinkle chives proportionately over lowfat sour cream. Arrange leek mix over lowfat sour cream. Pour in egg mix. Bake till set, about 50 min. (If the top starts to brown before egg mix has set, cover loosely with foil.)
- Makes 4- 6 servings.
- Note: This is definitely not a week-night dinner. However, it's easy to make while you're doing other things. Nothing ever requires urgent attention.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 128 | 39% |
| Total Fat 14.42g | 18% |
| Saturated Fat 7.98g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 148mg | 6% |
| Potassium 822mg | 23% |
| Total Carbs 37.81g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 8.51g | 6% |
| Protein 13.05g | 21% |
