- 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.