Trim off roots and leaf ends of leek. Cut leek lengthwise in half; separate into leaves; rinse well under cold running water to remove all sand; drain well. Cut leek crosswise into 1/2-inch slices. Slice mushrooms. In 8" or 10" skillet over medium heat, in hot salad oil, cook leek and mushrooms until tender, stirring occasionally. In bowl, beat eggs, salt and 2 tbl water until blended. Reduce heat to low. Pour egg mixture over vegetables in skillet. Cover and cook 15 minutes or until mixture is set. To serve, cut intowedges. Recipe By : From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (663g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 491 (60%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 2115mg||651 %|
|Sodium 716.3mg||25 %|
|Potassium 1270.7mg||33 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 13.9g|
|Protein 66.5g||95 %|
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Calories per serving: 816
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