Leek and Roasted Pepper Tortilla

Leek and Roasted Pepper Tortilla 

Original points recipe from WW community.  Recalculate for your plan

From the kitchen of  TAMSINBH

Core: count 1½ pts for the parmesan or omit

servings |  4
estimated Points® per serving | 3

2 red peppers

3 medium leeks, cleaned and sliced
1 tbsp butter
5 medium eggs, beaten
15 g (1/2 oz) freshly grated Parmesan
2 tbsp fresh basil, shredded, or 1 tbsp fresh chopped thyme
low fat cooking spray
salt and pepper



Preheat the oven to its highest setting. Place the peppers on a tray and roast for about 20 mins or until blackened and blistered. Place in a bowl, cover and leave to cool. Peel off the skins, then remove the seeds and cut the peppers into thin strips.
Meanwhile, melt the butter in a large non-stick frying pan. Add the leeks and stir to coat, then add 2 tbsp water and some seasoning, cover the pan and cook for about 5 mins until soft. Allow to cool slightly then tip into a bowl with the beaten eggs, adding the Parmesan, basil, peppers and plenty of seasoning. Stir to combine. Replace the frying pan on the heat, spray with low fat cooking spray, then pour in the egg mixture. Cook over a fairly low heat until you see the edge of the egg setting (about 8-10 minutes). Preheat the grill to a medium heat. Place the pan under the grill to set and finish cooking the top of the tortilla (wrap the handle in double thickness of foil to protect it). Allow to stand for 5 minutes before turning out on to a serving plate. 


Note
Best served at room temperature rather than straight from the pan - also good for picnics!