Potato and Leek Frittata

Ingredients

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.

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.