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.


Yield 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Recipe Type: Breakfast
Cuisine Gluten-free, Dairy-free
Difficulty: Easy
Author: [get-the-author]
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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

Directions

  1. Preheat oven to 375°F.
  2. 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.
  3. Lower heat to medium low and add in potatoes. Cook until beginning to soften, about 5 minutes.
  4. Add in garlic and chard and toss until wilted.
  5. In a bowl whisk together the eggs. Add in a big pinch of salt and pepper and the paprika.
  6. 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.
  7. Transfer skillet to the oven and bake for 20 to 25 minutes until eggs are set and no longer jiggly.
  8. Slice and serve hot.

Recipe Notes

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

Nutrition

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