Potato, Leek, and Chard Frittata

Frittatas are great for a weekend brunch or for an on-the-go weekday breakfast! Potatoes, leeks, swiss chard, and cherry tomatoes from the CSA or farmer’s market give this frittata bursts of delicious, rustic, fresh flavor!

Potato, Leek, and Chard Frittata

We are back to reality after an amazing trip (you may have seen snippets on Instagram or Snapchat). I can’t wait to recap the trip for you and all that we did! But first, now that we’re home after a week of amazing indulgent meals and cocktails/wine, it’s been tons of light fresh (home-cooked) food, and this frittata has been on the menu non-stop!

I can’t believe the last week of the #summerCSArecipes (use the hashtag when you share a remake on Instagram!) series with Fed and Fit and PaleOMG is here. It’s been an awesome 9 weeks of all things CSA ingredients!

Check out the recipes for Week 1Week 2,  Week 3Week 4Week 5, Week 6, Week 7,  Week 8, and now Week 9!

Potato, Leek, and Chard Frittata

Potato, Leek, and Chard Frittata

Potato, Leek, and Chard Frittata

Preparation 8 min 2017-08-20T00:08:00+00:00 Cook Time 25 min 2017-08-20T00:25:00+00:00



  • Preheat oven to 375°F.
  • In an oven-safe skillet, heat oil and sauté leeks for 30 seconds. Add in potatoes and sauté for 5 minutes.
  • Add in chard and toss until wilted. Sprinkle 1/2 teaspoon of the salt.
  • In a bowl whisk together the eggs. Add in remaining salt, pepper, and paprika.
  • Pour into skillet and let set for 30 seconds to 1 minute.
  • Transfer skillet to the oven and bake for 20 to 30 minutes until eggs are set and no longer jiggly.
  • Slice and serve hot.
  • Potato, Leek, and Chard Frittata

    Cassy made you Sausage & Cabbage Sheet Pan Dinner

    This sausage and cabbage sheet pan dinner recipe is a tribute to cooks everywhere who want to make a delicious meal, have plenty of leftovers, dirty minimal dishes, and would prefer to only spend 10 minutes preparing the ingredients! This Paleo-friendly, balanced sheet pan meal calls for the sausage of your choosing, green cabbage, purple cabbage, and a few redskin potatoes for healthy starch.


    Juli made you Fig & Tomato Basil Salad

    You may never think of pairing figs and tomatoes together, but with a fresh basil, local honey, and a touch of salt, all the flavors really come together. This is a super easy side dish that can be made in minutes and is super fresh and flavorful!

    14184367_10102995963601913_3630064936948487044_nWe hope you loved this series and come back to cook from it time and time again! And if you missed any, here’s what I cooked for each week, and you’ll find Cassy’s and Juli’s in those posts, too!

    Week 1: Grilled Fish Bowls with Garlic Scapes and Kale

    Week 2: Herb Cucumber Salad

    Week 3: Thai Curry Soup

    Weel 4: Vietnamese Beef Cabbage Wraps

    Week 5: Jicama Kale Salad with Orange Lime Vinaigrette

    Week 6: Herb Butter Salmon with Blistered Tomatoes and Green Beans

    Week 7: Eggplant Lasagna Rollatini

    Week 8: Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    Week 9: Potato, Leek, and Chard Frittata

    use our hashtag!

    I am so excited that you are making a recipe and would love to see how it turns out! Make sure to use the hashtag on social media!


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