Recipe by Cook and a half
"An easy breakfast or brunch dish that the whole family will love."
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leeks, white and light-green parts thinly sliced
shredded mozzarella cheese
grated Parmesan-Reggiano cheese
salt and ground black pepper to taste
Very popular at my house. I did add two cloves of garlic, 1/2tsp of basil, and left off the pepper (my mom hates pepper). Will be making this again.
It was ok. There was nothing horrible about it, but neither did it stand out in any way. I did like how it browned around the edges. That gave it a bit more flavor. I think it needed some thyme or sage. My daughter told me I should have used some ham or bacon in it. Bacon fixes everything. I tried to dress it up with some fresh dill for photographing, but that looks silly and it didn't help the flavor at all.
I, too, added the garlic and used Alexia Onion, Garlic and White Pepper flavored shredded potatoes. -Really kicked it up a notch (to quote Emeril).
-Making it again and trying some basil in it. Perfect Friday dish during lent.
I took mer2020's advice and added garlic and basil. It was 4 stars as I prepared it, but the recipe is three stars as written.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Leek Frittata
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 223
** Calories from Fat: 109
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