| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Miamiherald, Diary/eggs, Holiday, Jewish |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #216
Date: 10 Aug 96 00:07:53 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”