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
This has been my husband's all time favorite meal, he was a happy boy. It was pretty good.
One of my absolute favorite cooksmarts recipes!! It takes a bit of work, but this is an excellent meal for impressing guests with your culinary abilities. And the vegetarian version (chard and cheese frittata) is excellent as well. Chard and egg go so well together.
Very good, might be good for when guests come over.
Fantastic. I was generous with the prosciutto to keep the bundle tidy. The cheese didn't leak, and it was delicious.
Sloppy to wrap, and chicken was a bit dry, but it was good.
Substituted Quorn turkey loaf to make it vegetarian. The effect was not at all like stuffed chicken (ha!), but it was still delicious. The sauce was yummy, but for some reason the orzo seemed to soak it all up in the leftovers. For that reason, I might make extra sauce next time and store it separately.