A summer weekend usually means a zesty afternoon barbecue at our house but this year we're changing it up with breakfast (or brunch, depending upon his schedule). Omelets are easy to make for one or two people but take too much time for a bigger crowd. That's why I love making frittatas for groups. Best of all, you can make them ahead and serve them warm or at room temperature.

Deli omelets were always a favorite when we went to breakfast. It usually meant adding deli meats to the eggs. I took that idea and developed this tasty frittata that is wonderful for any light meal. I love making this flat, omelet-like dish, which can be as simple as adding some fresh herbs and cheese to beaten eggs or as complicated as you would like.

Also great for light suppers or as an appetizer cut into small pieces, this frittata is a keeper. You can either serve a basket of favorite muffins, slices of coffee cake or toasted bagels to complete the menu. They will thank you.

Deli Frittata

Serves 6 to 8

1/2 pound marble potatoes (about an inch in diameter; if larger, cut in half)

2 tablespoons olive oil

2 leeks, white and green part only, thinly sliced and well rinsed

1 bunch red Swiss chard, stems removed and coarsely shredded

Salt and freshly ground black pepper

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