2 small new potatoes
3 tablespoons olive oil, divided
1 large leek, white and light green parts only, cleaned and sliced
1 small bunch of Swiss chard, stems and leaves chopped separately
8 eggs, beaten
¼ cup milk
¼ teaspoon salt
½ teaspoon pepper
⅓ cup grated Pecorino Romano cheese, divided (can substitute Parmigiano-Reggiano)
- Steam potatoes until just tender, then dice them once cooled.
- Preheat the oven to 375F.
- Over medium heat, warm 1 tablespoon of the olive oil in a 10 inch cast iron skillet.
- Add leeks and chard stems and stir until they soften and become fragrant, about 3 minutes.
- Stir in the chopped Swiss chard and cook until the leaves begin to wilt, about 3 minutes.
- While the Swiss chard is cooking, whisk together the eggs, milk, salt, pepper and half of the cheese.
- Transfer veggies to a bowl, wipe out the skillet with a paper towel, then add an additional 2 tablespoons oil to the skillet, making sure to cover the entire surface.
- Return the chard and leeks to the skillet, along with the cooked potatoes. It looks like a lot of food, but it will all ﬁt!
- Pour the egg mixture into the pan and sprinkle with the remaining cheese.
- Cook on the stove over medium-low for about 8-10 minutes, until the edges begin to ﬁrm.
- Transfer the skillet to the oven to ﬁnish cooking, about 20 minutes more, until the eggs are set and golden brown at the edges.
- Remove the frittata from the oven and let cool for 5 minutes before serving.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 23g
Saturated Fat: 7g
Sodium: 630 mg