Leek Frittata Recipe - Cooking Index
Leek Frittata Recipe - Cooking Index
| 4 | Eggs | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Olive oil |
| 5 | Leeks, white part only - washed, and | |
| Cut into thin slices |
Lightly beat eggs and salt and pepper to taste with fork.
Heat olive oil in 10-inch nonstick skillet and add leeks. Cook over medium-high heat until tender, 6 to 8 minutes.
Pour egg mixture over leeks, mix and cook over medium-low heat until eggs are set on the bottom but soft on top, 3 to 4 minutes. Put plate over frittata and invert skillet to unmold egg onto plate. Slide frittata back into pan to cook other side. Cook until firm, about 5 minutes.
Slide onto platter, cut into wedges, and serve hot or at room temperature.
This recipe yields 8 to 10 servings.
Each of 10 servings: 115 calories; 67 mg sodium; 85 mg cholesterol; 8 grams fat; 9 grams carbohydrates; 3 grams protein; 0.94 gram fiber.
Source:
The Los Angeles Times, 09-08-1999
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