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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast
Servings: 6
Author: Lexi
Ingredients
1tablespoongrass-fed buttersee note for dairy-free
1tablespoonolive oil
1leekcleaned well and finely diced (see post for how to do this)
1teaspoonsalt
1yellow potato1/4 inch dice (about 1 cup)
3garlic clovesminced
1bunch chardde-stemmed and cut into 1 inch ribbons
10large eggs
Big pinch of salt and pepper
1/2teaspoonpaprika
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.