Instructions: Low-Fat, High-Flavor Dining

Using a large non-stick skillet, saute the leeks in 1 teaspoon of the oil until soft and glazed. Add remaining oil to pan. Beat eggs until blended and mix in salt, pepper, tarragon, parsley and half the prosciutto and cheese. Pour in egg mixture and cook over medium-high heat without stirring until the edges are lightly browned. Sprinkle with remaining prosciutto and cheese. Slip under the broiler to brown the top lightly. Cut into thin wedges to serve.

Makes 6 servings.

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