LEEK FRITTATA
Course: Breakfast & Brunch
Makes: 8 servings
Prep: Moderate
Method: Baking

INGREDIENTS

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

DIRECTIONS

1.
Preheat oven to 375°F. Grease bottom and side of 1-quart casserole dish or 8-inch round cake pan with olive oil.
2.
Cut off root ends and tops of leeks. Split leeks; wash thoroughly and drain. Thinly slice white and pale green parts to measure 2 cups.
3.
Steam leeks 8 to 10 minutes or until tender.
4.
In a large bowl, beat eggs with electric mixer at medium speed until foamy. Stir in leeks, potato, Romano cheese, olive oil, salt and Italian seasoning.
5.
Pour into prepared dish. Bake 30 to 40 minutes or until top is golden brown.