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Leek Frittata

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      Title: LEEK FRITTATA
 Categories: Miamiherald, Diary/eggs, Holiday, Jewish
      Yield: 6 Servings
 
     10 lg Leeks (white only); washed
           -well and cut in 1" pieces
      4    Eggs
      3 tb Bread crumbs
    1/4 c  Freshly grated Parmesan
           -cheese (opt)
           Salt and freshly ground
           -pepper
    1/4 c  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
 
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