Rating: 4.14 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

    Advertisement
  • 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.

  • Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture.

  • Bake in the preheated oven until eggs are set, 20 to 25 minutes.

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.

Nutrition Facts

223 calories; protein 14.7g; carbohydrates 14.3g; fat 12.1g; cholesterol 265mg; sodium 276.2mg. Full Nutrition
Advertisement

Reviews (9)

Most helpful positive review

Rating: 4 stars
01/04/2014
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. Read More
(5)

Most helpful critical review

Rating: 3 stars
05/03/2013
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. Read More
(1)
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/03/2014
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. Read More
(5)
Rating: 3 stars
05/02/2013
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. Read More
(1)
Rating: 5 stars
04/18/2020
This was pretty easy and delicious. My husband loved it, and we'll be making it again. I shredded one good-sized russet potato, and that was almost a cup. I didn't have a 9X9 baking pan, so I used 12X7. The frittata was not as thick as the one pictured, but it was still yummy! Read More
(1)
Advertisement
Rating: 5 stars
01/09/2019
Added: minced garlic diced ripe bell peppers Italian seasoning & a little thyme. // Scrumptious. Read More
Rating: 4 stars
03/01/2021
I followed this recipe to the tee. I thought it was good but a little bland. My husband liked it a lot. I plan to read reviews to see what others did to jazz it up. For one thing, I will try cheddar in place of the mozzarella. Read More
Rating: 4 stars
03/06/2015
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. Perfect Friday dish during lent. Read More
Advertisement
Rating: 3 stars
06/19/2014
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. Read More
Rating: 5 stars
10/14/2020
Made this today and turned out great! Very easy but delicious. Read More
Rating: 5 stars
06/26/2016
This was a great recipe. I did not have leeks so I used onions. Likewise I didn't have mozzarella cheese so I used cottage cheese. My secret ingredient is Herb de Provence. It was yummy and my husband loved it. Read More