Leeks and Swiss chard come together to make the most amazing frittata and meatless meal the whole family will love. You need just simple ingredients and only 10 minutes of cooking time, to make this Italian meal.
Frittata is one of my favorite high protein and easy Italian meals. I usually make it for dinner first, then I enjoy the leftovers for breakfast or lunch the next day.
This Italian dish is perfect for using up ingredients you need to use up in the fridge.
This frittata is my end of summer or beginning of Fall frittata that I make on repeat to make use of the Swiss chard in my garden. It has minimal ingredients but tons of flavor.
It is very similar to my spinach and potato frittata that I make in the Spring except this one has no meat.
There is no flipping needed for this one since I use a preheated pan and bake the eggs in the oven. So simple!
Key Ingredients And Substitutions
Here is a list of what is in the recipe with some substitution ideas. The full ingredients list with quantities is below.
- Ricotta salata: If you cannot find this in your local grocery store, feta cheese works as a great substitute.
- Large eggs
- Leeks
- Swiss chard
- Heavy cream
- Fresh garlic: You can also use granlated garlic if that is all you have. You would use about ½ tsp.
- Kosher salt
- Olive oil
Equipment
I always make my frittatas in cast iron. The reason is I preheat the cast iron pan in the oven and by the time the frittata filling is ready, I pour it in to the hot pan and bake it.
This creates a nice golden crust on the bottom and sides of the egg mixture. It also means I do not have to flip the frittata. I just use a spatula to slide it right out of the pan and both sides are perfectly cooked.
If you do not have cast iron, any heavy bottom oven safe pan will work. Just make sure it is preheated first.
How To Make Leek And Chard Frittata
- Preheat a cast iron skillet or heavy bottom oven proof pan: Place your pan in preheated 400 degree oven and heat the pan for 10 minutes.
- Cook the Swiss chard and leeks: caramelize the leeks first in a large saute pan. Once that is done, add the chard and garlic and cook done until the chard is softened.
- Let the veggies cool: Cool the veggie mixture after it cooks since you are adding it to the eggs.
- Make the custard: With a whisk, mix the eggs, cream, salt and pepper.
- Assemble: Add the cooled vegetable mixture along with the cheese to the eggs.
- Bake: Pour the egg mixture into the preheated pan and place it in the oven on the middle rack for 5 minutes. After 5 minutes, move the pan to the top rack to cook and lightly brown the top of the frittata.
Storing Leftovers
Fritattas make the best leftovers. Once cooked, let the frittata cool completely then cover with plastic wrap and store in the fridge. It will last for 4- 5 days.
You can eat the frittata cold or warm it up for a minute in the microwave on medium heat.
You can also let it come to room temperature and eat it that way.
More Italian Vegetable Main Dishes
Caramelized Leeks And Swiss Chard Frittata
Equipment
- 12 inch cast iron skillet or a heavy bottom oven safe skillet
Ingredients
- 8 Large eggs
- ½ cup Ricotta salata or feta cheese
- 2 cups Swiss chard coarse chopped
- 3 Leeks washed, rinsed and cut into ½ rings
- 1 cup Heavy cream
- 2 cloves Garlic minced
- 1 tablespoon Olive oil
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
- Preheat oven to 400 degrees.
- Place a 12-inch cast iron skillet in the oven for 10 minutes.
- In a large saute pan over medium heat, add the olive oil and leeks and cook until browned and caramelized.1 tbsp Olive oil, 3 Leeks
- Add the Swiss chard and cook until tender.2 cups Swiss chard
- Add the garlic and cook for one minute.2 cloves Garlic
- Set aside to cool.
- In a large bowl, mix the eggs, heavy cream, pepper and salt until well incorporated.8 Large eggs, 1 cup Heavy cream, 1 tsp Kosher salt, ¼ tsp Black pepper
- Add the ricotta salata and cooled veggie mixture.½ cup Ricotta salata
- Carefully remove the pan from the oven.
- Pour the egg mixture into the cast iron pan, and place the pan on the bottom rack of your preheated oven for 5 minutes.
- After 5 minutes, move the pan to the top rack and bake for another 5 minutes or until the eggs are set in the middle.
- For a more crisp and brown top, after 10 minutes, move the pan to the top rack and bake for another 5 minutes or until the top gets a light golden color.
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