Chard and Mozzarella Frittata with Garlic Lemon Broccoli
A hearty skillet frittata featuring fresh chard leaves and stems with melted mozzarella cheese, baked until golden and set. The earthy chard provides a nutritious base while caramelized onions add sweetness. Served alongside tender microwave-steamed broccoli tossed with garlic, lemon juice, and butter for a complete meal. This versatile dish works perfectly for breakfast, brunch, or a light dinner, and showcases how to use the entire chard plant without waste.
Ingredients
- 1 medium onions, sliced
- 1 bunch chard, any type, leaves torn, stems choppedspinach or kale1:1none
adjust cooking time for different greens
- 8 eggs
- ¼ cup milk
- ½ tsp salt
- ½ tsp black pepper
- 8 oz mozzarella cheese, shredded
- 1 ½ Tbsp butter
- 2 cloves garlic, sliced
- 1 ¼ lbs broccoli, chopped
- 1 ½ Tbsp lemon juice
- 1 Tbsp butter
Instructions
- 1
Heat oven to 425F
- 2
Heat skillet over medium-high heat and add butter for frittata
- 3
Add onions and chopped chard stems to melted butter with salt and saute until onions are slightly golden and caramelized
- 4
Fold in chard leaves and saute until wilted
- 5
Pour in egg mixture and stir until everything is evenly distributed
- 6
Transfer to oven and bake until a knife comes out cleanly
- 7
Place garlic and broccoli in microwave-safe dish and cover with damp paper towel
- 8
Microwave broccoli until it reaches desired tenderness
- 9
Toss broccoli with lemon juice and butter for broccoli, season with salt and pepper
- 10
Serve frittata with broccoli on the side
Tips
Use any variety of chard - Swiss chard, rainbow chard, or red chard all work well and add different colors to the frittata.
Don't skip caramelizing the onions and chard stems as this builds foundational flavor and ensures the stems are properly tender.
Check doneness with a knife inserted in center - it should come out clean when the frittata is fully set but still creamy.
Good to Know
Refrigerate leftover frittata for up to 3 days. Reheat gently in microwave or low oven.
Beat eggs with milk and seasonings up to 1 day ahead. Prep and cook vegetables earlier in day, reheat before adding eggs.
Serve warm or at room temperature. Cut into wedges and pair with fresh fruit or a simple salad.
Common Mistakes
Don't cook over too high heat to avoid burning the bottom before center sets
Don't overmix the eggs once added to avoid tough texture
Don't overcook the broccoli to avoid mushy texture
Substitutions
adjust cooking time for different greens
FAQ
Can I make this frittata without an oven-safe skillet?
Yes, transfer the mixture to a greased 9-inch pie dish or baking dish after sauteing the vegetables, then bake as directed.
How long will leftover frittata keep in the refrigerator?
Properly stored frittata will keep for up to 3 days refrigerated. It's delicious cold or gently reheated.
Can I freeze portions of this frittata?
Yes, wrap cooled wedges individually and freeze for up to 2 months. Thaw overnight and reheat gently.