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.
Potato 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
How to Clean Leeks
Leeks can be notoriously dirty. It’s important to clean them well before using them. To clean leeks:
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.
Fill a large bowl with cool water.
Submerge the leek pieces and swish around for 10 seconds.
Let the leeks sit for 1 minute in the cool water to let any grit sink to the bottom of the bowl.
Without agitating the water too much, quickly pick up the leeks directly out of the water, leaving behind any sand or dirt.
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.
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.
The frittata then finishes cooking in the oven.
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:
Ready for the juiciest chicken breasts, perfectly cooked potatoes and braised kale in sweet balsamic glaze for dinner without even turning on the stove? Then this Instant Pot Balsamic Chicken is just what you need to make tonight! This dish is perfect for those hot steamy summer nights (or cool, lazy fall or winter ones) when you want to eat a home cooked meal but don’t want to heat up the house. It’s also gluten-free, paleo, low carb and whole30 friendly. Made in partnership with my friends at Shenandoah Valley Organic (SVO Farmer Focus)!
Instant Pot Balsamic Chicken Dinner
This Balsamic Chicken Dinner recipe made in the Instant Pot doesn’t require a whole lot of actual hands-on cooking and the resulting dish is just SO delicious! Juicy chicken breasts, perfectly cooked potatoes and braised kale all covered in a savory and sweet balsamic glaze! This meal is perfect served as is for one of those hot steamy summer nights when you want a delicious dinner but do not want to turn on that oven or stove!
Why Cooking Dinner in the Instant Pot is the Best
We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Instant Pot Balsamic Chicken dish is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients and washing off some produce. All that means an easy delicious meal without much effort.
A few notes to make this meal a success in the Instant Pot
Make sure to get the right size potatoes.
Don’t stack the chicken on top of one another when cooking, it can interfere with the chicken breasts cooking all the way through.
Make sure to read the directions all the way before you begin cooking so you can have anything prepped that you need to make cooking go smoothly.
How to Clean Kale
Kale, especially when it comes from the farm can be pretty gritty. To wash it:
Take the hard part of the stems off of the kale. We usually just rip the leaf off the stem, but if you want you could cut it.
Fill a large bowl with cool water.
Submerge the kale leaves and swish around for 10 seconds.
Let the kale sit for 1 minute in the cool water to let any grit sink to the bottom of the bowl.
Without agitating the water too much, quickly pick up the kale directly out of the water, leaving behind any sand or dirt.
Empty the water and rinse out the bowl and repeat this until step until the water is clear after you remove the kale.
What Size Potatoes to Use
Because we’re cooking this dinner up in the Instant Pot, it’s important to get the correct size potatoes. For this recipe we’re using a medley of small (or baby) potatoes, that are all about 1″ in size. If you are getting potatoes that are larger than this they may not cook up in the same amount of time if left whole. If you can’t find 1″ potatoes, you can cut up a potato to 1″ pieces.
I am so happy to partner with my friends at SVO Farmer Focus to bring you this Instant Pot Balsamic Chicken recipe! Shenandoah Valley Organic (SVO) has been my go-to trusted, farmer focus, meat company for a few years now. SVO Farmer Focus prides themselves in producing the highest quality chickens grown on family-owned farms. You can 100% taste the difference.
If you are like me, choosing organic meat for my family that I can trust, that doesn’t have any added antibiotics or hormones is a top priority. It can be frustrating to go to the grocery store these days and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country.
Shenandoah Valley Organic is building partnerships with growers through a Farmer Focus Business Model
I love that with SVO Farmer Focus, you know that they are supporting their farmers and they are a company that is working hard to do things right. But not only that, they also truly raise and produce the highest quality chicken! Every SVO Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it, so you know it’s trusted and they are accountable.
SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Use their easy store locator to find where you can get this amazing quality chicken near you.
Watch the video here:
If you like this Instant Pot chicken recipe, check out these others:
Place chicken breasts, balsamic vinegar, chicken stock, olive oil, italian seasoning, salt, pepper and potatoes in the liner of a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other. Close the lid and set vent to sealing.
Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken and potatoes and cover to keep warm and set aside.
Add onion and kale to the pot. Close the lid and set to sealing and cook on manual high pressure for 3 minutes. Use the quick release function when done.
Slice the chicken and divide on four plates along with potatoes and kale.
If desired, you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the balsamic liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened, about 1 minute. Drizzle over the chicken and potatoes and serve hot!
Recipe Notes
You do not need to thicken this sauce up, this step can be skipped and the sauce served as is. But if you prefer to have a thick sauce to coat you can use the arrowroot option. The amount of arrowroot you need will vary depending on how much liquid remains in the pot at the end (this varies). If 1 teaspoon is not enough you can add 1 teaspoon at a time as instructed until it's reached your desired consistency.
If your chicken has cooled too quickly in between steps, place back in the pot when thickening up the sauce to warm up briefly.
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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!
These Paleo Fish and Chips are everything you want in this classic summer dish: crunchy and flavorful on the outside with the freshest fish on the inside and of course, gluten-free. And those oven baked fries served alongside? They’re the crunchiest you’ll ever have, with minimal preparation. This is a must-make before the summer is over. They are paleo-friendly and nut-free and SO delicious!
Paleo Fish and Chips
I love making a classic dish, that traditionally contains gluten, updated to include better-for-you-ingredients without sacrificing on any of the flavor or texture. This Paleo Fish and Chips recipe is exactly what you expect from this summer-time favorite without any gluten and a short list of ingredients.
For ease of making this dish we choose to oven bake the fries, instead of frying. We do this so that both the fish and the chips are finished cooking at the same time, and you don’t have to wait for oil temperature changes to achieve crispy fries. Also, we really love the taste of baked fries and it’s so simple to do.
Our fish batter is super simple, using only 4 staple ingredients any gluten-free household has stocked up. All you do is whisk it up and dip in your fish before frying.
How to Make Crispy Oven Baked Fries
If done incorrectly, oven fries can be soggy and disappointing. To match the crispy battered fish we wanted REAL DEAL french fries. Below we’ve shared our best tips for making super crispy oven baked fries:
Start with the right potato: We like russet potatoes for these oven baked chips. You can peel the potatoes or leave the skin on if desired. We also tested these by soaking the potatoes in water before hand to see if losing some of the starch would help make them crispier, but we did not feel it made a huge difference in the final outcome, so have decided to streamline the recipe and leave it out.
Pre-heat the oven! Make sure the oven is nice and hot when you place in the fries.
Give the potatoes space to crisp up: You cannot crowd the pan when making oven baked fries, you have to leave space in between each potato. We found that two large russet potatoes fit on a standard sheet pan. Anymore than that and you will have a tougher time making the chips crispy.
Use enough oil: We like to spray the potatoes with oil one last time after we flipped them to get them extra crispy!
Want other summer seafood favorites? Try these recipes:
Pre-heat oven to 400ºF and line a baking sheet with parchment paper, if desired.
Place cut "chips" on the baking sheet and toss with oil, salt and pepper. Space out "chips" so they do not touch and have space in between to crisp up.
Bake for 20 minutes. After 20 minutes take out of oven and flip chips to crispy on the other side and bake for an additional 20 minutes, or until crispy on the outside and tender on the inside. (See note)
Meanwhile begin to prepare fish: cut into 4 even portions. Depending on the cut of your fish will decide how to portion it. Pat with paper towel to dry it over, and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in a heavy-bottomed tall pot over medium heat. We used a smaller pot that required less oil to submerge the fish. You want the oil to reach about 2-1/2" inside the pot.
Make the batter for the fish by whisking together tapioca, baking soda, 1 teaspoon salt, eggs and white vinegar until fully combined.
When oil has reached a temperature of 350º to 370º (we use a Thermapen for this!) take a piece of fish and submerge in batter. Working quickly take out of batter before placing inside of oil. Continue with additional fish as space is available. We were able to fry two pieces at once. Flip fish after 2-3 minutes. Monitor the frying temperature to ensure it doesn't dip below 350º for too long and adjust heat as needed. Fry fish until it reaches a temperature of at least 145º and is golden brown on the outside, 5-7 minutes depending on the thickness of your fish.
Between frying batches of fish make sure oil temperature returns to 350º. Continue to fry until all fish has finished. Place fried fish on paper towel to drain of excess oil. Season with salt, if desired.
Make tartar sauce by combining all ingredients in a small bowl.
Serve fish and chips immediately with tartar sauce.
Recipe Notes
For EXTRA crispy chips, when flipping spray fries with additional avocado oil. We like the spray that has not other ingredients other than avocado oil.
Serve with coleslaw and pickles!
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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!
These Dairy Free Mashed Potatoes taste just like the classic version. They are everything you want in that comforting and warm side dish, but lightened up to include chicken broth and olive oil. They’re soft and creamy and a cinch to make. Plus they’re Whole30, paleo, and vegan friendly.
Dairy Free Mashed Potatoes
Is there any better comfort food than classic mashed potatoes? Mashed potatoes are a perfect side to serve along side hearty meals, like roasted turkey or fried chicken. It traditionally relies on heavy cream or milk, and lots of butter to get its creamy flavor. For our lightened-up version we use chicken broth and extra virgin olive oil to make these dairy free, without compromising on the flavor or texture. Honestly, nobody will no the difference! Plus these are whole30, vegan and paleo friendly.
Ingredients for Whole30 Mashed Potatoes
Yellow or Red Potato
Vegetable or Chicken broth
Olive Oil
Salt and Pepper
Onion Powder
Scallion (for garnish)
How to Make Mashed Potatoes Without Milk
Typically mashed potato recipes call for some type of milk or cream, along with butter. Our paleo and dairy free mashed potatoes instead rely on veggie or chicken stock, and olive oil for all the flavor. You could also substitute in some almond milk or oat milk, or really any milk you typically use in place of dairy milk.
To make the dairy free mashed potatoes simply:
Boil potatoes until tender, about 15-20 minutes.
Drain potatoes in a colander.
Add in the chicken broth and olive oil in the same sauce pan mash together with the potatoes until smooth. Add salt, pepper, onion powder and stir to combine.
Place potatoes in a medium sauce pan and cover with cold water 1" above. Bring to a boil and then lower to medium-high heat and cook until fork tender, about 15-20 minutes.
Drain potatoes in a colander.
Place chicken broth and olive oil in the same sauce pan and heat until hot. Place the potatoes back in the sauce pan with the heated chicken broth and mash with a potato masher until smooth. Add salt, pepper, onion powder and stir to combine.
Serve hot with scallion garnish.
Recipe Notes
We recommend yukon gold or red bliss potatoes here and like the skin left on for these mashed potatoes, but feel free to peel if you prefer to leave them out. It's important to keep the dice on the potatoes about the same size so they cook evenly.
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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!
This Sheet Pan Chorizo and Egg Bake is probably my new favorite breakfast. It’s hearty, packed with the perfect amount of spice, and made easy with only one pan. It’s gluten-free and paleo-friendly and the perfect breakfast everyone will enjoy!
Sheet Pan Chorizo and Egg Bake
Sheet pan cooking for breakfast or brunch tends to be overlooked, but it is such an easy way to get a meal on the table at any time of day. We love this one for it’s unique Mexican inspired flavors that makes for a really great brunch.
Tips for sheet pan cooking:
Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
Use parchment paper to make clean up a breeze.
Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
Sheet pans for the win! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.
If you like this recipe, try these other sheet pan meals:
In a large bowl combine diced potato, sweet potato, onion, avocado oil, and all spices. Toss to combine and pour onto a rimmed baking sheet.
Place in oven and bake for 20 minutes.
Remove pan and add beans to potato mixture and using a spoon combine on the pan. Move the mixture to one side of the sheet pan add the whole chorizo sausage to the other. Return to oven for 10 minutes. (see note)
Remove from oven and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks. 10 minutes for more fully baked eggs.
Recipe Notes
If you prefer to slice up the chorizo and bake the slices instead of the whole chorizo you can do that at this step.
Omit beans for Whole30 and Paleo.
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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!
This Sheet Pan Classic Breakfast is made up of Eggs, Bacon, & Home Fries and comes together in a pinch and made using only ONE PAN. It’s a great one pan breakfast bake that is perfect for a weekend brunch or breakfast to feed a crowd with little to no mess!
Sheet Pan Classic Breakfast Bake
We are so excited to kick off this sheet pan series! Each Wednesday for the next few weeks we will be sharing sheet pan meals that are simple to make and packed with flavor.
We love sheet pan recipes for so many reasons: they’re easy to prepare and easy to clean. When creating this series our main goal was to always have a meal packed with flavor while also being hands-off to give you a little extra time in your life. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! Check out the tips below to make sheet pan cooking a breeze.
Making a full on brunch spread on a sheet pan allows for a more relaxing morning before guests arrive, and if cooking for a crowd, it will certainly be way more efficient. You can easily double the recipe to use two sheet pans and create a full meal for 8 people without breaking a sweat. And you can even enjoy that mimosa while you’re at it!
Tips for sheet pan cooking:
Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when you are adding anything in to the oven.
Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night ahead of time if you are looking to speed up the process.
Use parchment paper to make clean up a breeze.
Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
If you like this recipe, try these other sheet pan meals:
Wondering how to get FREE bacon? P.S. It’s sugar-free/whole30 approved bacon! I always add a few extra in the add-ons to my box!
Each month, ButcherBox curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too!
Enjoy the best 100% grass-fed and grass-finished filet mignons, plus get tasty uncured, sugar and nitrate free bacon & $10 off your first ButcherBox! ButcherBox delivers your meat for the month, saves you money, and is the best quality!
fine sea salt and fresh ground pepper, to taste (see note)
Directions
Pre-heat oven to 400ºF and line a rimmed baking sheet with parchment paper.
In a large bowl combine diced potato, bell pepper, onion, avocado oil, and spices. Toss to combine and pour onto a rimmed baking sheet.
Place in oven and bake for 20 minutes.
Remove pan and move vegetable mixture to one side of the pan. Add bacon in strips to the other side and return to oven for 12 minutes.
Remove from oven and move bacon to the side. Move the hash brown mixture around with excess bacon fat to get the potatoes nice and crisp. Move potatoes back to the side and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs.
Plate the hash browns and eggs on to a plate and briefly drain the bacon of excess fat on paper towel before plating and serving. Salt and pepper to taste (but taste first as the bacon does add salt to the dish).
Recipe Notes
Can use sweet potatoes if desired
We only use a small amount of oil here to help the vegetables cook because the bacon will release fat that we will use to crisp up the hash browns later.
The bacon releases a lot of salt, which is mixed in with the hash browns so make sure to cook the recipe through and then taste and add salt (and pepper) then.
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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!
Potato Leek Frittata with Chard
How to Serve a Frittata
Instant Pot Balsamic Chicken Dinner
How to Clean Kale
