Leek and Potato Frittata
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 frittata
 
Ingredients
  • 2 leeks
  • 12 eggs
  • ⅓ cup heavy cream
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. ground dried thyme
  • ½ tsp. ground dried sage
  • 1 heaping cup frozen hash brown-style potatoes
  • ½ cup crumbled feta cheese
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and spray a pie dish with nonstick cooking spray. Set aside.
  2. Slice the white and light green parts of your leeks and place in a colander. Wash thoroughly, using your hands to break up the leeks and make sure any dirt is removed. Drain and pat dry, then transfer to a cutting board and roughly chop.
  3. In a large bowl, whisk together eggs, cream, salt, pepper, garlic powder, onion powder, thyme, and sage.
  4. Add leeks and potatoes and stir to combine.
  5. Poor egg mixture into prepared baking dish and top with feta cheese.
  6. Bake for 45-50 minutes until the center is set.
  7. Allow to cool for at least 15 minutes before slicing and serving.
  8. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/leek-and-potato-frittata/