Leek Frittata Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10 large: Leeks (white only), washed well and cut in 1" pieces
4: Eggs,
3 tbsp: Bread crumbs,
1/4 cup: Freshly grated Parmesan cheese, opt
Salt and freshly ground pepper,
1/4 cup: Olive oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp