Potato and Leek Frittata recipe

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Ingredients

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

Nutrition Info

222.8 calories
carbohydrate: 14.3 g
cholesterol: 265 mg
fat: 12.1 g
fiber: 1.7 g
protein: 14.7 g
saturatedFat: 5.4 g
servingSize: -
sodium: 276.2 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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

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