Recipe: Leek and Chard Frittata

Above: Our free range chicken eggs. They are very good.. but it does take hunting to find them..

This dish almost resembles a pizza, or a quiche, so whether you are an old friend to the frittata, or believe this is a pizza, either way it’s tasty.

Leek and Chard Frittata // Serves 6

Frittata is an economical option because you really can throw any vegetable into the eggs and it works. Try spinach, kale, more leeks or even beet greens on top and onions, garlic or lightly cooked scallions on the bottom. 

I like to use lots of whites to make it a bit lighter, if you like a richer egg dish, or don't have a use for the yolks, use 7 or 8 whole eggs.

2 Whole Eggs and 10 Egg Whites OR 8 Whole Eggs (see note above)

1/3 Cup Milk

2 Leeks, White and Light Green Parts, Thinly Sliced

1 tbsp. olive oil

1 Cup Fresh Chard (leaves only) (see note above)

1/2 tsp green curry paste

1/4 tsp curry powder

1/4 tsp ground cumin

1/4 tsp cayenne

1 tbsp Freskh minced Basil

1 Cup Baby Heirloom Tomatoes, Halved

Salt and Pepper to Taste

Preheat oven to 500’

1. Warm the olive oil in a cast iron skillet over medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.

2. In a large bowl, whisk the eggs, egg whites, spices and milk. Add a good pinch of salt and pepper.

3. Chop the chard leaves into thin ribbons.

4. Distribute the leeks in the pan, as this will be your frittata base. Pour the egg mixture on top. Scatter in the chopped chard and allow the mix to sit for a minute. Use a spatula to lift up the sides.

5. As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. Goes well with some fresh chopped basil or a dollop of pesto..