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
We loved this just as much the second time! Can't wait for leftovers.
I found this to be a bit salty (may be my fault) and not as flavorful as I wanted. I made several modifications that may messed things up a bit. I used red wine instead of white (what I had) and the sauce didn't thicken up much. I may have skimped on the cheese a bit too. Had sauteed spinach instead of broccoli. Orzo was a bit bland. stuffing the chicken and wrapping in prosciutto was not as hard as I imagined.
Excellent! Great flavor combinations. We will definitely make again.
This was very good! I wish I would have done something more to flavor up the inside of the chicken though, maybe some extra spices?
This was very good. The chicken took 5 - 10 minutes longer than expected.
This was very good but on the heavy side with the added protein. Used sherry because we didn't have white wine - it was good but will say it didn't really "go" with spinach and artichokes.