Name: Cheesy leeks
Total time: 40 min
Yield: 4
Ingredients: 4 small Leeks; salt; peppers; 2 eggs; 0.5 cups cream; 1 tablespoon lemon juice; Nutmeg; 1 cup fresh Mozzarella sliced; butter (for the dishes)

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Difficulty:	easy
Preparation:	20 min
Ready in:	40 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	283 kcal	(14%)
Protein	12 g	(24%)
Fat	19 g	(24%)
Carbohydrates	14 g	(5%)
Added Sugar	0 g	(0%)
Roughage	2 g	(7%)
Vitamin A	368.79 µg	(46%)
Vitamin D	1.48 µg	(30%)
Vitamin E	3.59 mg	(30%)
Vitamin B1	0.06 mg	(5%)
Vitamin B2	0.21 mg	(15%)
Niacin	0.88 mg	(6%)
Vitamin B6	0.22 mg	(16%)
Folate	78.16 µg	(39%)
Pantothenic Acid	0.27 mg	(5%)
Biotin	1.67 µg	(3%)
Vitamin B12	0.67 µg	(27%)
Vitamin C	12.19 mg	(15%)
Potassium	192.4 mg	(10%)
Calcium	274.81 mg	(34%)
Magnesium	27.02 mg	(7%)
Iron	1.9 mg	(14%)
Iodine	34.5 µg	(23%)
Zinc	0.18 mg	(2%)
Saturates	11 g
Uric Acid	0 g
Cholesterol	136.59 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

4	small Leeks
	salt
	peppers
2	eggs
½ cups	cream
1 tablespoon	lemon juice
	Nutmeg
1 cup	fresh Mozzarella sliced
	butter (for the dishes)

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Directions

1 Trim and wash the leeks and cut into approximately 10 cm lengths. Blanch in lightly salted water for about 2 minutes (you may need to do this in batches), then take out, refresh in cold water and drain.

2 Whisk the eggs with the cream, add the lemon juice and season with salt, pepper and nutmeg. Divide the leeks between four small buttered baking dishes. Pour the egg and cream mixture over and cover with a slice of mozzarella.

3 Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for 15-20 minutes, until golden brown.

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