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

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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.

Add cheese such as Gruyère, cheddar, or feta for extra richness.

Swap chard for spinach, kale, or collard greens.

Mix in fresh herbs like thyme, parsley, or dill.

Add cooked bacon, ham, or sausage for a meatier version.

Use sweet potatoes instead of yellow potatoes for a different flavor.

Store leftovers up to 4 days in the fridge or freeze slices up to 2 months.