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Chard and Cheese Frittata
with lemony garlic broccoli

Active: 35 min Total: 35 min

Chard cooks down and is a good way to add some extra greens to this quick-cooking frittata with shredded cheese for richness. This recipe was last featured in 2017.

Tags

Ingredients

Servings:
4
Metric
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
Chard and Cheese Frittata:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Chard - Chop stems and leaves. Store separately. (Can be done up to 3 days ahead)
  3. Make frittata base - Whisk eggs with milk, salt, and pepper. Fold in cheese.

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Make

  1. Heat oven to 425F / 218C.
  2. 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.
  3. Fold in chard leaves and saute until wilted, 1 to 2 minutes.
  4. 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.
  5. 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.
  6. When broccoli is finished, toss with lemon juice and butter (portion for broccoli). Season with some salt and pepper.
  7. Slice frittata and enjoy with broccoli on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (61)
Gluten-free (5)
Paleo (10)
Vegetarian (7)

42 reviews

I felt this dish was on the salty side. My family liked it. It felt very fancy for a weeknight dinner.

By: Amanda
Posted: Feb 19, 2019
Diet: Gluten-free
0 Helpful

Used breast tenders because I don’t like cutting chicken, worked well but they were a little over cooked, so shorten time next round. Put orzo into sauce and nestled chicken in too. Broccoli was delicious. Added artichoke as well for more veggies.

By: Shawn
Posted: Feb 19, 2019
Diet: Original
0 Helpful

Delicious!

By: Erica
Posted: Feb 18, 2019
Diet: Original
0 Helpful

Took a little extra effort to wrap the chicken and stuff, but this presented beautifully, and the sides were super easy. I feel like if I was serving Themis for guests, I could easily do the stuffing/wrapping early in the day and they just cook and bake everything at dinner time and it would be really impressive.

By: Sarah
Posted: Feb 18, 2019
Diet: Original
0 Helpful

Loved the chicken. I have decided I"m not a fan of orzo, so I'll use rice next time. I just steamed the brocoli, before adding butter & lemon. I have also decided I'm not a fan of most roast vegies (though brussel sprouts are pretty good). I was surprised at how easy it was. Definitely on the keeper list!

By: Ruth
Posted: Feb 17, 2019
Diet: Original
0 Helpful

A bit of work to make, mostly prep, but the flavor is worth it. The pan sauce brings out together really well.

By: Jennifer
Posted: Feb 17, 2019
Diet: Paleo
0 Helpful