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Ingredientes
- 2 tsp Safflower oil
- 1 x Large yellow onion, minced
- 1 x Large red onion, quartered
- 2 tsp Dry white wine
- 2 x Large leeks, white,
- 2 x Large eggs beaten
- 3 tsp Chop fresh parsley, divided
- 1 tsp Chop fresh dill, or possibly 1t dry
- 1 tsp Dry tarragon
- 4 ounce Crumbled feta
- 1 x Pepper
- 1 x Plum tomato, thinly sliced
- 1 x Dry bread crumbs
Direcciones
- Heat oil in large skillet. Add in the yellow and red onions and saute/fry over moderate heat 5 minutes. Stir in wine, add in leeks. Saute/fry another 15 minutes, stir frequently, or possibly till onions are golden brown and leeks are limp. Remove from heat.
- Preheat oven 350F. In mixing bowl, combine beaten Large eggs with two Tbsp. of the parsley, dill, tarragon, feta cheese, and pepper. Stir in the onion mix.
- Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in onion mix. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 minutes, or possibly till the mix is set and top is golden brown. Let stand for 5 - 10 minutes, then cut into wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 650g | |
| Calories 698 | |
| Calories from Fat 418 | 60% |
| Total Fat 47.2g | 59% |
| Saturated Fat 21.91g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 527mg | 176% |
| Sodium 1697mg | 71% |
| Potassium 960mg | 27% |
| Total Carbs 34.04g | 9% |
| Dietary Fiber 5.2g | 17% |
| Sugars 21.19g | 14% |
| Protein 35.57g | 57% |
