Today was a frittata kind-of-day. A slow morning at home, with extra time to make a hearty breakfast. This was the perfect fuel for our 20 mile bike ride too.
Leek & Swiss Chard frittata
1 tbsp butter
1 tbsp sunflower oil
3 jalapeno slices
1 leek, washed and sliced into rings
1 bunch swiss chard, washed, cut into ribbons
5 garlic cloves
4 tbsp cream or milk
1/4 c grated cheddar cheese
Preheat oven to 350. Heat butter and oil over medium heat in a cast iron pan. Add onion and jalapeno, cook for a few minutes or until the onion is starting to brown. Add the leeks and cook for another five minutes. Then add the swiss chard and garlic. While the greens are cooking, whisk the eggs and cream together into a separate bowl. Cook for another few minutes until the greens have cooked down, and you can smell the garlic. Remove the leek mixture from the pan and set aside in a bowl. Add the egg mixture with the leek mixture, and pour back into the pan. Cook over low-to-medium heat until the eggs start to set. Move the pan to the oven and cook 10-12 minutes. Remove, add the cheddar, and cook another couple of minutes or until the cheese is melted. Garnish with fresh basil and freshly ground pepper. A dash of hot sauce or jalapeno slices would be great too.