Potato and Leek Frittata
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
Heat butter in a skillet over medium heat; cook and stir leeks and potato in the melted butter until softened, 8 to 10 minutes. Spoon leek mixture into the prepared baking dish.
Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture.
Bake in the preheated oven until eggs are set, 20 to 25 minutes.
Clean leeks but placing sliced leeks in a bowl of cold water and swish around with hand. Empty and replace water a few times. This cleans all the sand and dirt from between ring layers. You can use pre package hash brown in place of potatoes.
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