Swiss Chard, Goat Cheese & Leek Frittata
With hearty greens and creamy goat cheese, this frittata is perfect for the cooler months and when in need of an easy breakfast, brunch or dinner!
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Ingredients
- 6 eggs
- 1/4 cup whole milk
- 1 cup crumbled goat cheese
- 2 tbsp extra virgin olive oil
- 1 large leek, white and light green parts only, halved and chopped
- 1 cup chopped swiss chard (pack into the cup) stems discarded, only leaves chopped
- 1 tsp kosher or sea salt
- ground pepper
- red pepper flakes Optional
Toppings
- fresh tomatoes chopped in half with a drizzle of olive oil and pinch of salt and pepper
- fresh herbs like thyme, basil and parsley
Instructions
- Pre-heat oven to 400F.
- Whisk eggs and whole milk until combined then stir in 1/2 cup crumbled goat cheese. Set aside.
- In a 10 inch oven-proof skillet (cast iron works well), warm 1 tbsp oil over medium heat and add the leeks. Cook for about 5-7 minutes, until the leeks become soft.
- Next, stir in the swiss chard, salt and a few turns of ground pepper and cook for about 2-3 minutes until the leaves start to wilt.
- Turn the heat to medium-low and stir in 1 tbsp oil to combine well. Pour in the egg mixture and sprinkle with the remaining 1/2 cup of crumbled goat cheese and optional pinch of red pepper flakes.
- Cook over the medium-low heat until the edges start to set, about 4-5 minutes.
- Then, transfer the skillet to the middle rack of the oven and cook for 8-10 minutes, until the edges are golden brown and the eggs are set.
- Cool in the pan for about 5 minutes, cut into slices and then serve!
- Top with fresh tomatoes and/or a medley of fresh herbs and serve with toast. Frittata leftovers can be stored in the fridge for up to 3 days.
Notes
Don't have all of the ingredients!? Here are a couple of substitutions:
1 cup goat cheese = 1 cup your favourite cheese
1 cup swiss chard = 1 cup chopped vegetable (may need to sauté this a little longer)
If you don't have a leek, use a 1/2 cup of chopped onion.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!