------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
 Categories: Vegetables 999    
   Servings:    1
 	    2 T  Safflower oil			     1 ea Large yellow onion,
       1 ea Large red onion, quartered          2 T  Dry white wine 
       2 ea Large leeks, white,                 2 ea Eggs beaten 
       3 T  Chop fresh parsley, divided         1 T  Chop fresh dill, or 1t dry 
       1 t  Dried tarragon                      4 oz Crumbled feta 
       1 ea Pepper                              1 ea Plum tomato, thinly sliced 
       1 ea Dry bread crumbs              
   Heat oil in large skillet. Add the yellow and red onions and saute over
   moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir
   frequently, or until onions are golden and leeks are limp. Remove from
   Preheat oven 350F. In mixing bowl, combine beaten eggs with two
   tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir
   in the onion mixture.
   Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour
   in onion mixture. 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 min, or until the mixture is
   set and top is golden. Let stand for 5 to 10 min, then cut into wedges.