Chard and Cheese Frittatawith lemony garlic broccoli
- Garlic - 2 cloves, sliced
- Broccoli - 1 1/4 lbs, chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 1 1/2 Tbsp
- Butter - 1 Tbsp
- Cheese, fontina - 8 oz, shredded (sub provolone or swiss)
- Onions, medium - 1, sliced
- Chard, any type - 1 bunch, leaves torn, stems chopped
- Eggs - 8
- Milk - 1/4 cup
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Butter - 1 1/2 Tbsp
- Cheese / Onions / Garlic / Broccoli - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed and store separately. (Can be done up to 5 days ahead)
- Chard - Chop stems and leaves. Store separately. (Can be done up to 3 days ahead)
- Make frittata base - Whisk eggs with milk, salt, and pepper. Fold in cheese.
- Heat oven to 425F / 218C.
- Heat a 8” / 20 cm skillet over medium-high heat. Add butter (portion for frittata) and then onions and chopped chard stems to melted butter with some salt. Saute until onions are slightly golden and caramelized, 6 to 8 minutes.
- Fold in chard leaves and saute until wilted, 1 to 2 minutes.
- Pour in egg mixture and stir until everything is evenly distributed. Transfer to the oven and bake for 18 to 25 minutes, until a knife comes out cleanly.
- Once frittata is in the oven, toss oil with garlic and broccoli. Spread out on a sheet pan. Roast, shaking pan halfway through cooking, until broccoli is tender, 12 to 15 minutes.
- When broccoli is finished, toss with lemon juice and butter (portion for broccoli). Season with some salt and pepper.
- Slice frittata and enjoy with broccoli on the side.
This meal has 42 reviews
Really really good! We all loved it.
Chicken was great, orzo was dry and needed more sauce
No left overs. Will make again.
Not my favorite frittata from this site.
As is, this was perfect. My chicken breast was very thick so I had to add an extra ten minutes in the oven. I was concerned that not seasoning the chicken on the side touching the prosciutto would cause it to be bland, but it came out perfectly. Even my five year old asked for seconds. Will definitely make this again!