| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Leeks, thinly sliced white |
|
|
part only |
| 1 |
T |
Olive oil |
| 4 |
|
Eggs |
|
|
Salt and pepper to taste |
| 1/2 |
t |
Dried tarragon |
| 3 |
T |
Chopped parsley |
| 3 |
oz |
Thinly sliced prosciutto or |
|
|
ham |
| 1/4 |
c |
Freshly shredded Romano or |
|
|
Parmesan cheese |
INSTRUCTIONS
Here's one -- I don't know the name of where it came from, but here's
the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat,
High-Flavor Dining A Continental-Style Garden Buffet or a Country
Picnic by Lou Seibert Pappas Using a large non-stick skillet, sauté
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. Posted to recipelu-digest by
SuzyWert@aol.com on Feb 19, 1998
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