Instructions: Preheat oven to 350 degrees. Grease a 9-inch square baking pan.

Wash chard and remove tough ribs; pat dry. Roughly chop and set aside.

In a large skillet, saute leeks in butter and oil over medium heat until soft. Add chard, thyme, marjoram and salt and saute approximately 5 minutes until chard is wilted. Remove from heat, stir in roasted peppers and cool.

In a large bowl, beat eggs with milk; add bread crumbs, fontina cheese, Parmesan cheese and pepper. Stir in chard mixture. Pour in prepared baking pan and bake for 40 minutes until center is set. Serve warm or at room temperature.

This recipe yields 6 servings.

Comments: Swiss chard comes in many varieties; be on the lookout for the red-tinged ruby chard or the multicolored rainbow chard to brighten up your frittata.

Description: "Serve this delightful frittata for brunch, lunch or dinner. Mellow leeks and roasted red peppers combine with Swiss chard for an elegant light entree."

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