Swiss Chard, Leek and Sweet Potato Frittata
User Reviews
5
4 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
50 mins
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Servings
6 people
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Calories
316 kcal
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Course
Main Course
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Cuisine
American
Swiss Chard, Leek and Sweet Potato Frittata
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A simple and seasonal frittata that is delicious warm or cold and keeps very well for several days.
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Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons butter divided, unsalted
- 1 lb sweet potato peeled and cubed, about 2 medium
- 1 medium leek washed and drained
- 1 bunch Rainbow Chard washed and drained, if required
- 8 large egg
- 1/3 cup sour cream or milk of choice, or milk
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon oregano or 1 tsp chopped fresh, dried
- 1 teaspoon salt fine sea salt
- 1/4 teaspoon nutmeg freshly grated
- 1/2 teaspoon black pepper freshly ground
- 3/4 cup cheddar cheese or cheese of choice, ricotta, Parm, etc, grated
Instructions
- Preheat the oven to 375°F and place an oven rack in the top position. Cut a 10-inch round of parchment and line a pie plate or a 9-inch round casserole dish.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter together with the olive oil. Tumble in the cubed sweet potato and cook for 10 minutes, stirring occasionally, while you chop the leeks and chard.
- Remove the outer leaves of the leek, then cut in quarters lengthwise. Chop into 1/2 -inch pieces, cutting the leek crosswise. You should have about 1 1/2 cups (save the rest for another recipe or vegetable stock). Add the leek to the pan and sauté along with the sweet potato for 5 minutes. When the sweet potato is quite soft and the leek a nice bright green, scrape them both into the prepared pie pan.
- Chop the chard stems crosswise into 1/2-inch pieces. Roll up the leaves and slice them into ribbons. Return the skillet to the heat and add the remaining butter. Toss in the chard stems and cook for 2 minutes, then add the leaves and cook for a few more. Everything should be wilted. Add the cooked chard to the pie pan.
- Crack the eggs into a medium bowl. Whisk in the sour cream or milk, mustard, oregano, salt, nutmeg and black pepper. Pour the seasoned eggs over the vegetables in the pie pan. Top with grated cheese.
- Place the pan on the top rack of the oven and bake for 20-25 minutes, until slightly puffed and firm in the center. Remove from oven and allow to cool slightly before slicing. Serve hot, warm or cold. Delicious with a side salad of kale.
Notes
- This versatile frittata keeps very well in the fridge and is delicious warm or cold.
Nutrition Information
Show Details
Calories
316kcal
(16%)
Carbohydrates
20g
(7%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Cholesterol
280mg
(93%)
Sodium
737mg
(31%)
Potassium
595mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
14728IU
(295%)
Vitamin C
19mg
(21%)
Calcium
213mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 280mg | 93% |
| Sodium | 737mg | 31% |
| Potassium | 595mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 14728IU | 295% |
| Vitamin C | 19mg | 21% |
| Calcium | 213mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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