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
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
- Omit butter and add an extra tablespoon of oil for dairy-free.
Nutrition
Serving: 1piece | Calories: 178kcal | Carbohydrates: 10.1g | Protein: 12g | Fat: 10.3g | Saturated Fat: 3.8g | Sodium: 500mg | Fiber: 1.9g | Sugar: 2g