There's not much left in the garden at this time of year. There are some leeks, which I grew for the first time ever, and some swiss chard that withstood some light frost.
Sunday breakfast called for something more than cereal so we had a nice frittata with potato, leek, Swiss chard and feta. (Of course, mushrooms and other good things can be added as well).
I had Leon dice up a potato while ran out in my bathrobe to dig up a few leeks and pick a handful of chard.
Get the potatoes going in a skillet with a bit of olive oil. Add some salt and pepper. Wash and chop the white and light green part of the leeks and add to the skillet. Let saute until the potatoes are tender. Wash and drain the chard thoroughly, then squeeze to get most of the water out of the handful of chard, then chop into rather fine strands. Add to the skillet and cook until wilted.
Pour five or six beaten eggs over the veggies, add salt and pepper and some crumbled feta cheese (or any other cheese you like) and cook until eggs are almost set. Fold over and let the set. Serve with toast or crusty bread.
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