Leeks: this earthy vegetable has its roots in the onion family. Here's how to make it a favorite in your house

Whoever described the leek as the "poor man's asparagus" clearly didn't do his research. Leeks taste more like their round relatives--onions and garlic--than the long, thin asparagus, even though they physically resemble them.

While leeks are strongly associated with French cooking, they're native to many regions of the world, including Israel, India and the United States. Several varieties are grown here--Large American Flag, Blue Leaf, Carentan, Blue Solaise and Giant Musselburg--with flavors ranging from heavy and bitter to light and sweet. Once cooked, however, flavor differences are subtle, and leek varieties may be used interchangeably.

Look for firm leeks with crisp green tops and the roots still attached. Though you'll pay more for the weight of the tops, trimmed leeks can have an off taste. Thick leeks are fine for chopping and cooking, but if you plan to serve them whole, buy leeks no larger than one inch in diameter to get the tenderest results.

To prepare leeks, trim the dark green tops, and discard the tough outer leaves and roots. Then cut them in half lengthwise and wash, wash, wash. Leeks are grown in mounds of sandy soil, so you need to repeatedly swish them in clean water to remove all the grit. You may need to change the water several times.

But the effort is worth it. Leeks can be a great addition to any family meal.

leek, spinach and tomato frittata

Serves 4 (8 wedges)

A frittata is Italy's version of an omelet. Simple to make--no flipping required and full of good-for-you vegetables--a frittata is usually served in wedges as an appetizer, a light lunch or a hearty breakfast.

2 Tbs. olive oil
1 medium leek (about 3/4 inch in diameter at root end), halved
  lengthwise, cleaned and sliced into 1/4-inch pieces
3 cloves garlic, minced (1 Tbs.)
2 medium-sized tomatoes, halved, seeded and cut into 1/4-inch slices
1 5-oz. pkg. fresh baby spinach
4 large eggs
4 large egg whites
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 cup grated Parmesan cheese

1. Preheat oven to 350F. Warm olive oil over medium heat in 10-inch ovenproof skillet. Add leek, and saute about 8 minutes, or until soft and tender.

2. Add garlic and tomatoes to skillet. Saute 1 minute. Add spinach a handful at a time, allowing each batch to will slightly before adding more. Reduce heat to medium-low.

3. Whisk together eggs, egg whites, pepper and salt in medium bowl. Pour mixture carefully into skillet, and use spatula to evenly distribute vegetables in egg mixture.

4. Cook frittata about 8 minutes, or until bottom is set. Transfer skillet to oven, and bake 10 to 15 minutes, or until top is just set.

5. Loosen underside of frittata with spatula, and slide it onto serving plate. Sprinkle with Parmesan, and serve warm or at room temperature.

PER SERVING: 222 CAL; 14G PROT; 14G TOTAL FAT (3G SAT. FAT); 12G CARB; 216MG CHOL; 411MG SOD; 3G FIBER; 4G SUGARS

Nutrition Facts

Serving: 1 cup cooked

Calories: 32

Fiber: 1g, or about 12% RDA

Bonus: potassium, calcium, vitamin A and vitamin C

Availability: Leeks can be found year-round inmost areas.

Storage: Leeks will keep for up to a week in the refrigerator. Loosely wrap them in plastic to help them retain moisture but keep their odor from spreading to other foods. Do not trim leeks until you are ready to prepare them.

Fun fact: The Roman emperor Nero ate leeks every day, believing they improved his singing voice.

Tips: Try braising whole leeks in a little white wine, salt and pepper and drizzling them with vinaigrette. Substitute chopped leeks in any dish that calls for onions; you'll get a sweeter. subtler flavor.

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