In a world that seems like it is moving at warp speed, I say make more frittatas.
They are easy, versatile, and considered appropriate to nosh on at any meal.
Why wouldn’t we make more? Am I right?
This slow-cooked, baked egg dish takes no time to prep and barely any time to make.
Frittatas can be served hot, fresh out of the oven, or right out of the refrigerator. And as long as you have eggs, you can use just about anything you have on hand and call it a frittata.
In this variation, I used the greens from beets since we always have them on hand, but anything leafy green works!
That is one of the many beautiful and practical things about the frittata.
And don’t worry if you don’t have fresh mozzarella lying around, that item is a bonus, not a necessity.
Use what you have and enjoy with fruit, paired with a salad or the way we had it earlier this week, with my famous cast-iron skillet roast chicken.
You have to be a real loser to screw this one up! Jk.
Have fun with it and be sure to share your variation in the comments below.
Beet Greens Frittata
- 1 10" cast iron skillet or oven safe pan.
- 3 tbsp Olive Oil
- 1 Shallot, chopped
- 3 cloves garlic, sliced thick
- 1 bunch of beet greens, washed and chopped
- 8 eggs
- 1/4 c almond milk (or any milk of your choice)
- 1/2 c fresh grated parm
- 5-6 mini mozzarella balls, chopped up
- salt and pepper
- Preheat the oven to 425°.
- Heat 3 tbsp olive oil and add shallots. Cook until caramelized and slightly crispy. Add the garlic and cook until light brown, about 2 minutes.
- Add the beet greens and sauté until wilted.
- Season with salt and pepper.
- Mix the eggs and add the almond milk and grated parmesan cheese.
- Add the egg mixture to the greens and shallot. Turn off the heat.
- Gently place the shredded mozzarella all over the frittata and bake for 10 minutes.
- When the center is firm, remove, cool slightly, and serve.