Frittata with Gruyere, Leek, and Chard

1 bunch Swiss chard, tough white stems discarded                             2 Tbsp. unsalted butter

1 medium leek (or onion), white and tender green parts thinly sliced      1 tsp. salt, plus more to taste

6 large eggs                                                                                 4 oz. Gruyere cheese, grated (about ¾ cup)

Freshly ground black pepper to taste

Preheat oven to 425 degrees F.  Wash chard in cold water several times.  Drain and transfer to a pot.  Cover and cook over high heat for 1 to 2 min. or until wilted and bright green.  Drain and run under cold water until chilled.  Squeeze dry and chop.  Heat butter in heavy saute pan.  Add leek and 1 tsp. of salt.  Cook 5 to 7 min. until softened; regulate the heat to prevent browning.  Remove from heat.  Crack the eggs into a mixing bowl and whisk briefly.  Add the chard, leek, and cheese.  Season with plenty of black pepper and, if desired, additional salt.  Butter a 9-inch pie plate or cast-iron skillet.  Pour in egg mixture and smooth the surface with a spatula.  Bake for 35 to 40 min. or until puffed and golden brown.  An inserted knife will come out clean when the frittata is ready.  Serves 6.


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