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Potato and Leek Frittata

Potato and Leek Frittata

  • Prep

  • Cook

  • Ready In

Cook and a half

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 299 mg
  • 100%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet


  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.
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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.

Doc Simonson

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 or sage. My daughter told me I should have used some ham or bacon in it. Bacon fixes everything. I tried to dress it up with some fresh dill for photographing, but that looks silly and it didn't help the flavor at all.

mrs. kosmos

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.