- 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
- 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.