Leek Frittata

Leek Frittata
Recipe type: Breakfast
Serves: 10
  • 4 eggs
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1/4 Cup olive oil
  • 5 leeks, white part only; washed, and cut into thin slices
  1. Lightly beat eggs and salt and pepper to taste with fork.
  2. Heat olive oil in 10-inch nonstick skillet and add leeks. Cook over medium-high heat until tender, 6 to 8 minutes.
  3. 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.
  4. Slide onto platter, cut into wedges, and serve hot or at room temperature.
NOTES: Recipe by from Adina Cohen, wife of Rabbi Eliezer Cohen from the newly published "The 30-Minute Kosher Cook" by Judy Zeidler, (William Morrow, $22).

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.
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