The vidalia onions in this recipe gives the dish a slightly sweet taste. The missing cheese makes this recipe low fat, but no one will even miss the cheese- so don’t even tell them!
Two Bunches Leek (About Six-Eight Stalks), light green and whites only, cleaned thoroughly and roughly chopped
Two Vidalia Onions, chopped
Six to Eight large eggs ( I use about 3-4 yellows and the rest whites)
Salt to Taste
Large Pyrex Dish sprayed with Pam
In a large pot, saute onions and leeks in very little oil on a high flame. Saute mixture until it begins to wilt and leeks soften (about 5-6 minutes). Do not brown. If there is excess water in the pot drain it.
Season leek and onion mixture with salt. Taste and adjust seasoning if necessary before mixing in the eggs.
Mix eggs with leek and onions and pour in greased pyrex dish.
Bake on 350 until mixture is solid.
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