Potato, Leek, and Chard Frittata

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Salt

  Table

  1 tsp or 6g

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chard

  Swiss, raw

  3 cup or 108g

• Egg

  Whole, fresh eggs

  10 extra large or 560g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Paprika

  Spices

  ½ tsp or 1g

Directions

1. Preheat the oven to 375°F.
2. Trim and discard the hard and dark green parts of the leeks. Slice the remaining leek in half lengthwise, then into 1/4-inch pieces. Submerge the leek pieces in a bowl of cool water, swish around, and let sit for a minute to allow grit to sink. Lift the leeks out, leaving dirt behind, and repeat until clean.
3. Heat olive oil and butter in a large oven-safe skillet over medium heat. Once hot, add leeks and salt, cooking until they begin to soften, about 5 minutes.
4. Lower heat to medium-low and add potatoes. Cook until they begin to soften, about 5 minutes.
5. Add garlic and chard, tossing until the chard wilts.
6. In a bowl, whisk together the eggs, a large pinch of salt, pepper, and paprika.
7. Pour the egg mixture into the skillet and stir for 1 minute, then let it cook until the edges start to set, about 2-4 minutes.
8. Transfer the skillet to the oven and bake for 20 to 25 minutes until the eggs are set and no longer jiggly.
9. Slice and serve hot.

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