| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Safflower oil |
| 1 |
|
Large red onion, quartered |
| 2 |
|
Large leeks, white, |
| 3 |
tb |
Chop fresh parsley, divided |
| 1 |
ts |
Dried tarragon |
| 1 |
|
Pepper |
| 1 |
|
Dry bread crumbs |
| 1 |
|
Large yellow onion, chopped |
| 2 |
tb |
Dry white wine |
| 2 |
|
Eggs beaten |
| 1 |
tb |
Chop fresh dill, or 1t dry |
| 4 |
oz |
Crumbled feta |
| 1 |
|
Plum tomato, thinly sliced |
INSTRUCTIONS
Heat oil in large skillet. Add the yellow and red onions and saute over
moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir
frequently, or until onions are golden and leeks are limp. Remove from
heat.
Preheat oven 350F. In mixing bowl, combine beaten eggs with two
tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir
in the onion mixture.
Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour
in onion mixture. Ring the outside edge with tomato slice, then sprinkle
the remaining parsley in the center. Sprinkle a light layer of bread
crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is
set and top is golden. Let stand for 5 to 10 min, then cut into wedges.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”