Chard & Chive Potato Leek Frittata

Simple single-pan meal that is so rich and creamy and filling and perfect as left-overs!

Adapted from this recipe by Kara Lydon (image source)

Ingredients

• 1.5 lb. potatoes, cut into 1/2 inch cubes

• 1-2 leeks, thinly sliced (greens included, always!)

• 2 tbsp olive oil, divided (or more to taste)

• 1 tsp salt, divided

• 1 tsp pepper, divided

• 1 bunch swiss chard, roughly chopped

• 1 clove garlic, minced

• 12 eggs

• 1/2 cup Greek yogurt (or coconut milk)

• 1/4 cup chopped chives

• 1 cup shredded Gruyere cheese (or whatever cheese)

Directions

1. Preheat the oven to 425 degrees F. Toss potatoes with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Roast in a casserole dish or on a baking sheet for 20-30 minutes, or until tender and crispy. Let cool.

2. Add 1 tbsp olive oil to sauté pan over medium-high heat. Add swiss chard and 1/4 cup water and cover for 5 minutes. Remove cover, add garlic, and turn heat down to low and let cook for another 10-20 minutes, or until chard is wilted and water is evaporated. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Let cool.

3. In a medium mixing bowl, whisk eggs and Greek yogurt until combined. Add chives and mix together. Season with 1/2 tsp salt and 1/2 tsp pepper.

4. Preheat oven to 350 degrees F. In a 10-inch cast iron pan, add roasted potatoes, swiss chard, and cheese. Pour egg mix over top. Heat on the stovetop over medium heat for 5 minutes.

5. Transfer to oven and bake for 25-30 minutes, or until frittata is set.

6. Let cool for 5 minutes or so before cutting & serving.