Filling Potato and Leek Frittata

Time needed
15 min preparation
+
30 min cooking
Serving Size / Yield
4 servings
Ingredients
- 1 tablespoon butter
- 2 leeks, white and light-green parts thinly sliced
- 2 cups shredded potato
- 8 eggs
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan-Reggiano cheese
- salt and ground black pepper to taste
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Directions
Preheat oven to 350F and grease a medium baking dish.
Heat butter in a skillet over medium heat. Cook and stir leeks and potato in the melted butter for about 8 to 10 minutes. Then pour leek mixture into the prepared baking dish.
Beat and combine eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Then, pour egg mixture over leek mixture.
Bake in the oven for 20 to 25 minutes. Let cool and serve.
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