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
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Print
Prep Time
8 min
Cook Time
25 min
Prep Time
8 min
Cook Time
25 min
Ingredients
  1. 1 tablespoon grass-fed butter or avocado oil, more as needed
  2. 1 1/2 cup potatoes, cut into small cubes
  3. 1 leek, finely diced
  4. 1 bunch chard, chopped
  5. Optional: 1/3 to 1/2 cup cherry tomatoes
  6. 10 large eggs
  7. 1 teaspoon fine sea salt
  8. 1/2 teaspoon black pepper
  9. 1/2 teaspoon paprika
  10. 1/2 teaspoon garlic granules
Instructions
  1. Preheat oven to 375°F.
  2. In an oven-safe skillet, heat oil and sauté leeks for 30 seconds. Add in potatoes and sauté for 5 minutes.
  3. Add in chard and toss until wilted. Sprinkle 1/2 teaspoon of the salt.
  4. In a bowl whisk together the eggs. Add in remaining salt, pepper, and paprika.
  5. Pour into skillet and let set for 30 seconds to 1 minute.
  6. Transfer skillet to the oven and bake for 20 to 30 minutes until eggs are set and no longer jiggly.
  7. Slice and serve hot.
Lexi's Clean Kitchen https://lexiscleankitchen.com/
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.

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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

Potato, Leek, and Chard Frittata

Prep Time 8 min Cook Time 25 min Total Time 0:33

Ingredients

Directions

  • 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.
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Tomato, Potato, & Leek Gratin with Eggs

    Last week I spent a few days in Atlanta with Tuttorosso Tomatoes, some amazingly talented bloggers and authors, and chef Hugh Acheson. It was wonderful and SO delicious! Hugh made a Potato Leek Gratin that was really just a perfect dish. I decided I must recreate a dish with my little spin on it for you. 

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    A little love to all the wonderful ladies I met! Hi Julie, Andie, and Paula (pictured)– and the rest of the gang! And a big thanks to Tuttorosso tomatoes for hosting!


     

    Now, I took some of Hugh’s gratin recipe and turned it into my own. My new obsession: LEEKS. And they’re so in season right now. So go, go, go buy those leaks. They are kind of like onions but more mild. I love the flavor. I also ditched the cream because dairy, and added eggs because protein. What I also love is you can play around with herbs. What you love and/or what you have on hand. Basil or parsley would be wonderful in this.

    This dish would make a perfect breakfast anytime. It’s easy to whip up and impressive enough for weekend guests! 

    Potatoleekskillet

    Potatoleekskillet2

     

    Tomato, Potato, & Leek Gratin with Eggs
    Serves 2
    Write a review
    Print
    Prep Time
    10 min
    Cook Time
    40 min
    Total Time
    50 min
    Prep Time
    10 min
    Cook Time
    40 min
    Total Time
    50 min
    Ingredients
    1. 2 tablespoons grass-fed butter
    2. 2-3 leeks, sliced
    3. 5 medium potatoes (can sub sweet potatoes if you'd like)
    4. 2 tablespoons extra-virgin olive oil (code LEXI for 10% off) or avocado oil
    5. 1 teaspoon fine sea salt
    6. 1/2 teaspoon pepper
    7. 1/2 teaspoon paprika
    8. 1 28 oz. can peeled plum tomatoes
    9. 2-4 eggs
    10. Optional: 1/3 cup freshly grated parmesan cheese
    Instructions
    1. Preheat oven to 400°
    2. In a skillet heat oil and cook leeks for 8-10 minutes, until sweating and cooked down- remove and set aside
    3. Using a mandoline or just a knife, slice potatoes or sweet potatoes thin (1/8 inch thick)
    4. Transfer to a bowl and toss with olive oil, salt and pepper
    5. Drain tomatoes leaving 1/2 of the sauce in the can
    6. Roughly chop tomatoes and place in a small saucepan
    7. Heat for 5 minutes then turn off heat, sprinkle with additional 1/2 teaspoon sea salt and 1/4 teaspoon pepper
    8. In a cast-iron pan, pie plate, or casserole dish, begin layering
    9. Layer with 1/3 of the potato slices, in a circle until cover
    10. Cover potatoes with leeks, then spread a 1/3 of the tomato mixture over that
    11. Repeat until your dish is filled
    12. Add 1/2 of the optional parmesan cheese and sprinkle the paprika on top, bake for 35 minutes
    13. Remove from the oven, crack eggs on top, add additional other 1/2 of the parmesan cheese
    14. Bake for an additional 10-15 minutes, or until cheese is bubbling and top is golden
    15. Garnish with any additional herbs of choice, sprinkle of paprika, and serve hot
    Adapted from Chef Hugh Acheson
    Adapted from Chef Hugh Acheson
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Potatoleekskillet3

     

    Potatoleekskillet4

    Do you ever cook with leeks?!

    Tomato, Potato, & Leek Gratin with Eggs

    Prep Time 10 min Cook Time 40 min Total Time 0:50

    Ingredients

    Directions

  • Preheat oven to 400°
  • In a skillet heat oil and cook leeks for 8-10 minutes, until sweating and cooked down- remove and set aside
  • Using a mandoline or just a knife, slice potatoes or sweet potatoes thin (1/8 inch thick)
  • Transfer to a bowl and toss with olive oil, salt and pepper
  • Drain tomatoes leaving 1/2 of the sauce in the can
  • Roughly chop tomatoes and place in a small saucepan
  • Heat for 5 minutes then turn off heat, sprinkle with additional 1/2 teaspoon sea salt and 1/4 teaspoon pepper
  • In a cast-iron pan, pie plate, or casserole dish, begin layering
  • Layer with 1/3 of the potato slices, in a circle until cover
  • Cover potatoes with leeks, then spread a 1/3 of the tomato mixture over that
  • Repeat until your dish is filled
  • Add 1/2 of the optional parmesan cheese and sprinkle the paprika on top, bake for 35 minutes
  • Remove from the oven, crack eggs on top, add additional other 1/2 of the parmesan cheese
  • Bake for an additional 10-15 minutes, or until cheese is bubbling and top is golden
  • Garnish with any additional herbs of choice, sprinkle of paprika, and serve hot
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!