This recipe is baked- hence calls for an oven proof skillet.

Serves 4

Ingredients

• 6 organic eggs, beaten
• 2 tablespoons organic plain Greek yogurt
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• Sea salt
• 2 tablespoons extra-virgin olive oil
• 2 cups thinly sliced leeks, white and green parts
• 4 cups stemmed and chopped Swiss chard
• 1 cup cherry tomatoes, halved
• 3 tablespoons almond flour (see below for homemade recipe)
• 2 tablespoons freshly grated Parmesan cheese Instructions

Method

1. Position one oven rack about six inches below the broiler and another rack in the centre of the oven. Preheat the oven to 190degrees
2. Put the eggs, yogurt, thyme, pepper, nutmeg, and 1/2 teaspoon of salt in a bowl and whisk until the eggs are frothy and only very small lumps of yogurt remain.
3. Heat the olive oil in an ovenproof skillet over medium heat. Add the leeks and a pinch of salt and sauté until just golden, about six minutes.
4. Put the Swiss chard on top of the leeks and sprinkle a pinch of salt over the chard.
5. Cover and let the chard steam just until it begins to wilt, about two minutes. Arrange the tomatoes on top of the chard.
6. Pour the egg mixture over the tomatoes and make sure it seeps through the greens; you may need to gently shift the greens a bit to help with this. Sprinkle the Parmesan cheese over the top.
7. Bake on the centre rack of the oven for 10 to
15 minutes, until the eggs are set. Turn the oven to broil and move the skillet to the top rack. Broil for one minute, until the cheese and almond flours are golden brown.

Serve hot or at room temperature.

*Homemade Almond Flour: Put 1/2 cup raw almonds in a food processor and process until coarsely chopped. Then pulse until a medium-fine meal forms and just starts to cling to the sides of the work bowl. Be careful not to over-process or you’ll end up with almond butter. If not using immediately, store the flour in an airtight container in the refrigerator or freezer to preserve freshness and prevent the delicate nut oils from becoming rancid.

Variations: Make this frittata dairy-free by substituting two tablespoons of water for the yogurt and omitting the cheese. Feel free to substitute spinach or kale for the chard.

Prep Time: 10 minutes
Cook Time: 25 minutes
Storage: Store in an airtight container in the refrigerator for up to three days.