LEEK FRITTATA

      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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