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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the leeks well, discard the green part, then cut them into rings 1/2 inch thick. Place the pieces in a bowl of cold water and let them soak for 30 minutes, then drain and rinse carefully under cold running water. | 2. Heat 3 Tablespoons of the olive oil in a pan. When it is warm, add the leeks, season with salt and pepper and saute for about 30 minutes, until soft. Transfer the leeks to a bowl and allow them to cook for 1 hour. | 3. In a large bowl, lightly beat eggs with a pinch of salt. Add the cooked leeks and mix thoroughly. | 4. Place a large omelet pan over medium heat with the remaining tablespoon of olive oil. When the oil is hot, add the leek-egg mixture. When eggs are well set and the frittata is well detached from the bottom of the pan, put a place, face down, over the pan. Holding the plate firmly, reverse the pan and turn the frittata out. | 5. Return the pan to the flame. Carefully slide the frittata onto the pan to cook the other side. After 2 minutes, reverse the frittata onto a service dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	5			-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt black pepper			ground	-	-	-	-
extra large egg	6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.