Leek Frittata

Prep Time: 20 min

Cook Time: 40 min

Total Time: 1 hr

Servings: 8


  • 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


    • 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.