This post may contain affiliate links. Please read my disclosure policy.

Hello perfect weekend brunch! This Potato and Leek Fritatta is just what a lazy Sunday morning breakfast calls for. Potato, leek and chard are quickly cooked up in a skillet before pouring over some eggs and finishing off cooking it in the oven. It’s quick and simple and also free from dairy and gluten.

Chard, Potato and Leek FrittataPotato Leek Frittata with Chard

Frittata’s are a little underrated. They can be overlooked by their cousin, the quiche. But personally I love a good veggie packed frittata either for an easy weekend brunch of a quick and simple dinner. This Potato and Leek Frittata packs as much veggies as it can in.

Ingredients for Potato Leek Frittata

  • Butter and Oil (omit butter for dairy-free)
  • Leek
  • Potato
  • Garlic
  • Chard
  • Eggs
  • Salt and Pepper
  • Paprika
Potato, leek and chard for a frittata in a pan.


How to Clean Leeks

Leeks can be notoriously dirty. It’s important to clean them well before using them. To clean leeks:

  1. Cut off the hard and dark green parts of the leeks off and discard. Cut off the bottom of the leek and then slice the leek in halve. Take that halve and slice it into 1/4″ pieces.
  2. Fill a large bowl with cool water.
  3. Submerge the leek pieces and swish around for 10 seconds.
  4. Let the leeks sit for 1 minute in the cool water to let any grit sink to the bottom of the bowl.
  5. Without agitating the water too much, quickly pick up the leeks directly out of the water, leaving behind any sand or dirt.
  6. Empty the water and rinse out the bowl and repeat this until step until the water is clear after you remove the kale.

How to Make a Frittata

Making a frittata is a two step process, but it’s still pretty simple to do.

  1. First you will start by cooking and of the ingredients you plan to use to flavor the frittata. In this case, we’re using potato, leeks and chard. All of these will be sautéed until mostly tender. Next you add in the whisked eggs and you scramble them around for a minute. This helps set the eggs on the bottom. You let them continue to cook for a few minutes until they are mostly cooked on the edges and then you transfer the whole dish to the oven.
  2. The frittata then finishes cooking in the oven.

Frittata with leeks, potatoes and Swiss chard on a plate.How to Serve a Frittata

This frittata is best served straight from the oven. However, it also works at room temperature so this is a perfect make ahead dish for a brunch.

If you like this brunch recipe, check out these others:

Pin this recipe to save it for later!

Pin it!
A frittata in a cast iron skillet with potatoes and leeks.

POTATO, LEEK, AND CHARD FRITTATA

This Potato and Leek Fritatta is just what a lazy Sunday morning breakfast calls for. Potato, leek and chard are quickly cooked up in a skillet before pouring over some eggs and finishing off cooking it in the oven. It's quick and simple and also free from dairy and gluten.
Servings 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 1 tablespoon grass-fed butter see note for dairy-free
  • 1 tablespoon olive oil
  • 1 leek cleaned well and finely diced (see post for how to do this)
  • 1 teaspoon salt
  • 1 yellow potato 1/4 inch dice (about 1 cup)
  • 3 garlic cloves minced
  • 1 bunch chard de-stemmed and cut into 1 inch ribbons
  • 10 large eggs
  • Big pinch of salt and pepper
  • 1/2 teaspoon paprika

Instructions

  • Preheat oven to 375°F.
  • Heat oil and butter in a large oven safe skillet over medium heat. Once hot, add leeks and salt and cook until beginning to soften, about 5 minutes.
  • Lower heat to medium low and add in potatoes. Cook until beginning to soften, about 5 minutes.
  • Add in garlic and chard and toss until wilted.
  • In a bowl whisk together the eggs. Add in a big pinch of salt and pepper and the paprika.
  • Pour into skillet and stir around for 1 minute, then let it continue to cook until the edges of the eggs have started to cook, about 2-4 minutes.
  • Transfer skillet to the oven and bake for 20 to 25 minutes until eggs are set and no longer jiggly.
  • Slice and serve hot.

Notes

  1. Omit butter and add an extra tablespoon of oil for dairy-free.

Nutrition

Serving: 1pieceCalories: 178kcalCarbohydrates: 10.1gProtein: 12gFat: 10.3gSaturated Fat: 3.8gSodium: 500mgFiber: 1.9gSugar: 2g
Course: Breakfast
Author: Lexi


You May Also Like

Secrets to Quick Dinners
Get my practical tips & advice for a healthier life dropped right into your inbox!
newsletter collage

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Can you let us know what size skillet you used? My cast-iron skillet is on the smaller side and I’m wondering how to scale it.

    1. Frittatas freeze just fine! The text says it is “best” served fresh (when it’s hot) but that doesn’t mean it doesn’t work as a make-ahead dish. You can definitely freeze it.

  2. Could you make these into individual muffin cups for a quick yummy breakfast on the go?