Chard and Cheese Frittata
with lemony garlic broccoli
Caramelized onions and cheese add body and richness to this delicious frittata - one of our favorite egg dishes for dinner! Pair it with a simple side of broccoli for a perfectly balanced dinner. This recipe was last featured in 2017.
Ingredients
- 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
- Cheese, shredded mozzarella - 8 oz
- Butter - 1 1/2 Tbsp
- Garlic - 2 cloves, sliced
- Broccoli - 1 1/4 lbs, chopped
- Lemon juice - 1 1/2 Tbsp
- Butter - 1 Tbsp
Nutrition Facts
Prep
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Onions / Garlic / Broccoli - Prep as directed. (Can be done up to 4 days ahead)
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Chard - Chop chard, keeping leaves and stems separate. (Can be done up to 3 days ahead)
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Make frittata base - Whisk eggs with milk, salt, and pepper. Fold in cheese.
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Make
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Heat oven to 425F / 218C.
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Heat a 8” / 20 cm skillet over medium-high heat (for 4 servings, adjust skillet size if customizing). 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.
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Fold in chard leaves and saute until wilted, 1 to 2 minutes.
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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.
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While frittata is cooking, place garlic and broccoli into a microwave-safe dish. Cover with a damp paper towel and cook for 2-1/2 to 4 minutes, until broccoli gets to desired tenderness. Toss with lemon juice and butter (portion for broccoli). Season with some salt and pepper.
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Enjoy frittata with broccoli on the side.
Nutrition Facts
Reviews
Ratings
32 reviews
This was a hit! So good! Came out perfectly (cooked the chicken for 8 mins). It was a bit salty so will either skip the salt or use much less. Made the broccoli in the air fryer. Definitely a keeper!
0 HelpfulI wrapped the chicken in bacon, which was very good. Maybe not enough cheese filling to make a difference. We also had winter squash on the side, which was a delicious combo.
0 HelpfulThis was good but splitting chicken breasts down the center was fiddly. I used pepperjack cheese, which was delicious, but a lot of it melted into the pan and then curdled in the pan sauce. Maybe that's because I used lemon juice and a little vinegar in place of the wine. My husband LOVED this so we will probably make it again. Overall, after the splitting and stuffing and wrapping, this was super quick and easy.
0 HelpfulVery good. The prosciutto was super hard to use without it tearing apart, but the meal was amazing.
0 Helpfulthis was delicious - our chicken breasts were frozen and seasoned and overall it ended up a LITTLE salty, but still really tasty! I felt like the sauce was a bit of a hat-on-a-hat, it wasn't really needed. The broccoli was very good, we were both surprised by the microwaving, but it was a good process, actually. served with rice.
0 Helpful