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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.


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


  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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  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.



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