Name: Potato, Leek, and Chard Frittata
Prep time: 10 min
Cook time: PT-487866H55M19S
Total time: PT-487866H55M19S
Cuisine: Mediterranean
Ingredients: 1 tablespoon grass-fed butter (or substitute dairy-free option); 1 tablespoon olive oil; 1 leek, cleaned well and finely diced; 1 teaspoon salt; 1 yellow potato, ¼-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; ½ teaspoon paprika

Why You’ll Love This Recipe

This frittata is hearty yet healthy, with a balance of protein, veggies, and satisfying flavor. It’s versatile enough to serve hot, at room temperature, or even chilled the next day. Plus, it’s naturally gluten-free, customizable with different vegetables, and comes together in one pan for minimal cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon grass-fed butter (or substitute dairy-free option)
1 tablespoon olive oil
1 leek, cleaned well and finely diced
1 teaspoon salt
1 yellow potato, ¼-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
½ teaspoon paprika

Directions

Preheat oven to 375°F (190°C).
In a large oven-safe skillet, heat butter and olive oil over medium heat. Add leeks and ½ teaspoon salt, cooking until softened, about 4–5 minutes.
Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until tender.
Stir in garlic and cook for 1 minute until fragrant. Add chard and cook until wilted, about 2–3 minutes.
In a large bowl, whisk eggs with remaining salt, pepper, and paprika. Pour egg mixture evenly over the vegetables in the skillet.
Cook undisturbed for 2–3 minutes until edges begin to set.
Transfer skillet to the oven and bake for 15–18 minutes, until eggs are fully set and lightly golden.
Let cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Add shredded cheese like Gruyère, cheddar, or feta for extra richness.
Swap chard for spinach, kale, or collard greens.
Mix in herbs such as thyme, parsley, or dill for more flavor.
Use sweet potatoes instead of yellow potatoes for a slightly sweeter taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F until warmed through, or microwave individual slices. This frittata can also be frozen in slices for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this frittata dairy-free?

Yes, simply replace the butter with extra olive oil or a dairy-free butter alternative.

Do I need to peel the potato?

Peeling is optional; keeping the skin adds extra texture and nutrients.

Can I use egg whites only?

Yes, substitute some or all of the yolks with egg whites, but the texture may be slightly less creamy.

What type of pan works best?

A well-seasoned cast iron skillet or oven-safe nonstick pan is ideal.

Can I serve this frittata cold?

Yes, it’s delicious served warm, room temperature, or cold.

Can I add other vegetables?

Absolutely bell peppers, mushrooms, or zucchini would all work well.

How do I know when the frittata is done?

The center should be set and no longer jiggle when shaken.

Can I double this recipe?

Yes, bake it in a larger casserole dish, increasing the cooking time by 5–10 minutes.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

What can I serve with this frittata?

It pairs well with a green salad, fresh fruit, or crusty bread.

Conclusion

Potato, Leek, and Chard Frittata is a simple yet flavorful dish that’s perfect for any meal of the day. With tender vegetables and fluffy eggs, it’s hearty, nourishing, and endlessly versatile. Whether you enjoy it hot out of the oven or as a make-ahead option, this frittata is sure to become a favorite.