Potato and Leek Frittata

Potato and Leek Frittata

4
Cook and a half 27

"An easy breakfast or brunch dish that the whole family will love."

Ingredients

45 m servings 223 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 265 mg
  • 88%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  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.
  3. Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture.
  4. Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Footnotes

  • 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.

Reviews

4

Very popular at my house. I did add two cloves of garlic, 1/2tsp of basil, and left off the pepper (my mom hates pepper). Will be making this again.

It was ok. There was nothing horrible about it, but neither did it stand out in any way. I did like how it browned around the edges. That gave it a bit more flavor. I think it needed some thyme ...

I, too, added the garlic and used Alexia Onion, Garlic and White Pepper flavored shredded potatoes. -Really kicked it up a notch (to quote Emeril). -Making it again and trying some basil in it....

I took mer2020's advice and added garlic and basil. It was 4 stars as I prepared it, but the recipe is three stars as written.