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 Posted to MM-Recipes Digest V3 #216 Date: 10 Aug 96 00:07:53 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 193 (51%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 708.9mg||218 %|
|Sodium 758.9mg||26 %|
|Potassium 290mg||8 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 18.2g|
|Protein 26.3g||38 %|
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Calories per serving: 377
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