Leek Frittata

Adapted from Antipasti by Joyce Goldstein

From The Daily News, 1/13/99: "In ancient Egypt, leeks and onions were adored as gods, and the Israelites lamented the leeks they left behind when they fled Egypt. They are a national symbol in Wales.... you can store them in plastic in the fridge for 5 days or more. Leeks are rich in allicin, an organosulfur compound that has been shown to inhibit the growth of certain cancer cells, including breast, endometrial, and colon cancer cells. Leeks also contain calcium, iron, vitamin C, and fiber.

• Extra virgin olive oil
• Salt
• 4-6 leeks, white and tender green part cut into 1-inch slices, sautéed in butter or olive oil until soft
• 8 eggs
• ¼ cup whole milk, half and half, or cream
• 1 Tablespoon flour
• 6-8 tablespoons grated parmesan cheese
• Pinch fresh nutmeg or cinnamon
• Fresh ground black pepper
• ¼ cup chopped green garlic, leeks, green onions, or yellow onion

Preheat oven to 350 degrees. Using about 1 tablespoon olive oil, liberally oil a 7x11x2 inch baking dish, or a 2 quart round baking dish if you prefer. In a bowl, whisk together the eggs, milk, flour, cheese, nutmeg, 2 teaspoons salt, and several grinds of pepper. Saute the onions/garlic over low heat in a pan in some olive oil to soften. Remove from the heat and stir into the egg mixture along with the leeks. Pour into the prepared baking dish. Bake the frittata until the top is set and lightly colored, 20 to 25 minutes. Remove from the oven, let cool for at least 8 to 10 minutes, and cut into squares or wedges. Serve warm or at room temp.