Potato and Leek Frittata


  • 1 tablespoon butter
  • 2leeks, white and light-green parts thinly sliced
  • 2 cups shredded potato
  • 8eggs
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan-Reggiano cheese
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.


  • Step 2

    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.

  • Step 3

    Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture.

  • Step 4

    Bake in the preheated oven until eggs are set, 20 to 25 minutes.

  • Cook's Note:

    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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