Leek Frittata

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this:

As in many homes on New Year's Day, my wife and I faced
the annual conflict of which was more important - the football
games on television, or the dinner itself. To keep peace, I ate
dinner with the rest of the family, and even lingered for some
pleasant after-dinner conversation before retiring to the family
room to turn on the game. Several minutes later, my wife came
downstairs and graciously even bought a cold drink for me. She
smiled, kissed me on the cheek and asked what the score was.
I told her it was the end of the third quarter and that the score
was still nothing to nothing. "See?" she said, continuing to
smile, "You didn't miss a thing."

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                            TODAY'S RECIPE
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These open-faced omelets are popular all over Italy where they
may be served as an antipasto or as the main course of a light
meal. They also appear as snacks at any time of day or night,
and are frequently used as a sandwich filling.

Leek Frittata (Frittata ai Porri)

2 Tbs (30 ml) butter or olive oil
2-3 medium leeks, white and tender green parts, cut into 1/2-inch (2 cm)
slices and thoroughly rinsed
Salt and freshly ground pepper to taste
4-6 eggs, beaten
1/2 cup (125 ml) freshly grated Parmesan cheese

Heat the butter in a large skillet, preferably non-stick, over moderate
heat and saute the leeks for about 5 minutes. Season with salt and
pepper and cook covered for 15 minutes. Combine the eggs and
cheese in a bowl and stir to combine. Add the egg mixture to the
skillet and stir to combine. Cook until the bottom is browned and
the top is still runny, 6 to 8 minutes. Place under a preheated broiler
until the top is lightly browned, 2 to 4 minutes. Slide the frittata onto
a serving platter and serve warm or at room temperature.
Serves 4 to 6.
Received on Mon Feb 14 11:52:17 2011