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Leek and Chard Frittata

(Adapted from the Rolling Prairie Cookbook)

1 tablespoon butter
1 bunch leeks, the white and light green part thinly sliced (leeks are best, but you could substitute spring onions)
1 bunch chard, chopped
3 eggs, beaten
1-1/2 cups lowfat milk
4 ounces cheese of choice
salt & pepper to taste
2 cups fresh bread, cut into 1/2-inch cubes

Preheat oven to 350. Melt butter in a large skillet over medium heat. Add the leeks and sauté for a couple minutes. Add chard and cook until just wilted. Remove from heat and set aside. Beat the eggs, milk, cheese, salt & pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9-1/2 inch baking dish or a cast-iron skillet. Bake for about 40 minutes, or until golden and firm. Serves 6.