Lunch

Leek Frittata

Prep: 20 min
Cook: 40 min
Total: N/A
Servings: 8
Leek Frittata
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Ingredients

  • 3 leeks
  • 4 eggs
  • 1 large potato, cooked and mashed (about 1/2 cup)
  • 1/2 cup grated Romano cheese
  • 1 tbsp Filippo Berio Olive Oil
  • 1/2 tsp salt
  • 1/2 tsp dried Italian herb seasoning

    • Directions

    • Preheat oven to 375°F. Grease bottom and side of 1-quart casserole dish or 8-inch round cake pan with olive oil.
    • Cut off root ends and tops of leeks. Split leeks; wash thoroughly and drain. Thinly slice white and pale green parts to make 2 cups. Steam leeks for 8 to 10 minutes or until tender.
    • Using electric mixer at medium speed, beat eggs until foamy. Stir in leeks, potato, Romano, olive oil, salt and herb seasoning; pour into prepared dish.
    • Bake for 30 to 40 minutes or until top is golden brown.
    Categories: LunchVegetables & SidesEggsBakeItalianOlive OilLunchSide Dish

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    Categories

    Lunch

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Olive Oil

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