Beet Greens & Basil Frittata

August 8, 2018

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I am a kale lover and a collard greens fan, and I love spinach in almost anything, but my favorite hearty green is actually beet greens.  I know, sounds weird, right?  Some people might not even realize that you can eat beet greens.  But I love the rich flavor of this "bonus" crop and I am always looking for cool ways to use it.


Enter the Frittata.


There are plenty of recipes for spinach frittatas and even some for frittatas with swiss chard, but I wanted to use my favorite green so I borrowed, adapted, and created to make this new recipe.


In case you're wondering, frittatas actually originated in Italy and they are basically like an unfolded omelet or a crust less quiche (by the way, I love quiche for dinner too).  They are very easy to make, they are good for breakfast, lunch, or dinner and they can be eaten warm or cold. 


So versatile, you must add this to your dinner rotation.


Another great thing about this recipe?  It can be made with 99% ingredients from your own homestead or a neighbor.  We source our eggs from next door, and the only other things in this recipe that aren't grown in our garden are salt and pepper!



Recipe: Beet Greens & Basil Frittata



1 Tablespoon Olive Oil

1 small yellow or white onion, thinly sliced

2 garlic cloves (or 1 Tablespoon roasted garlic in olive oil)

1 bunch of beet greens (about a fist full), stems removed and coarsely chopped

8 eggs

3/4 cup Gruyere cheese, shredded

1/4 cup Parmesan cheese, shredded

3-5 large basil leaves 

1 Tablespoon butter

Extra basil leaves or chives for sprinkling, choppped (optional)

Salt & pepper



Preheat the oven to 400 degrees and place your oven rack in the middle position.


Heat the olive oil in a medium-sized (10 inch) oven-proof skillet (like this carbon steel skillet from Lodge or a classic cast iron skillet).  Add the sliced onion and cook, stirring frequently, for about 3 minutes or until the onions are beginning to soften and turn slightly brown.  Add the garlic and cook for one more minute.  Add the beet greens and a splash of water and cook for about 5-7 minutes or until the greens are softened.  Remove the mixture from the pan and place the butter in the pan to melt.


In a separate bowl, whisk the eggs then add the cheese, the chard mixture, and salt and pepper.  Once the butter in your pan is fully melted, swish it around to coat the entire surface then add the egg mixture back into the pan.  Cook for about 3-4 minutes on the stove top, or until the bottom starts to solidify.


Transfer the pan to the oven and cook for 8-10 minutes, or until the middle of the frittatta is firm and does not jiggle too much when you move the pan.



Remove from the oven and transfer to a plate by loosening all of the edges with a rubber spatula.  Sprinkle with chopped basil and chives.  Sprinkle with salt and pepper as needed.  Serve warm for dinner or cool for brunch, or whatever works for you! :)





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