Potato and Leek Frittata

Potato and Leek Frittata

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Cook and a half
Recipe by  Cook and a half

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

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (3)

Rate This Recipe
Doc Simonson

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

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.



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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Kristen's Potato Leek Soup


next recipe:

Bacon, Leek and Potato Omelette