Leek frittata

Yield: 6 Servings

Measure Ingredient
10 larges Leeks (white only); washed well and cut in 1\" pieces
4 \N Eggs
3 tablespoons Bread crumbs
¼ cup Freshly grated Parmesan cheese (opt)
\N \N Salt and freshly ground pepper
¼ cup Olive oil

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil.

Add leeks and cook for 10-15 minutes or until tender. Drain; when cool, squeeze out excess water and set aside. Combine eggs, bread crumbs and Parmesan cheese in a bowl. Stir in leeks and season to taste with salt and pepper. Pout 2 tablespoons of the oil into an 8-inch baking pan and swirl to cover. Spread the leek mixture evenly over the bottom. Sprinkle remaining olive oil on top. Bake for 20-30 minutes or until golden. Cut into squares.

Nutritional info per serving: 268 cal; 8g pro, 32g carb, 13g fat (43%), 4.2g fiber, 142g chol, 107mg sod Source: Rachel Alazraki Nahum, Milan, Italy through her son Nuccio Nahum, Miami Beach, Fl Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford

Similar recipes