Beet Greens Frittata
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2tablespoons extra virgin olive oil
- 1pound beet greens, stemmed and washed thoroughly
- 2garlic cloves, minced
- 8eggs
- Salt and freshly ground pepper to taste
- 2tablespoons milk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
144 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 9 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat a large pot of water over high heat while you stem and wash the beet greens in 2 changes of water. When the water comes to a boil, salt generously and add the beet greens. Cook for about 1 minute, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry and chop. Alternatively, steam the greens for 2 minutes over 1 inch of boiling water. Refresh with cold water, squeeze out excess water and chop.
- Step 2
Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute, and stir in the beet greens. Cook, stirring, for about 1 minute, until greens are coated with oil and fragrant. Season to taste with salt and pepper and remove from the heat.
- Step 3
Using a whisk, beat the eggs in a bowl and whisk in salt to taste (about ½ teaspoon), freshly ground pepper and the milk. Stir in the cooked beet greens.
- Step 4
Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining tablespoon of olive oil. Hold your hand over the pan, and when you can feel the heat of the olive oil, test the heat by dropping a bit of egg into the pan. If it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan so that the bottom doesn’t burn. It will, however, turn a deep golden brown. This is fine. The eggs should be just about set; cook a few minutes longer if they’re not. Meanwhile, heat the broiler. Finish the omelet under the broiler for 1 to 2 minutes, watching very carefully to make sure the top doesn’t burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the omelet isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve hot or at room temperature.
Tip
- Advance preparation: This will keep for a couple of days in the refrigerator and is good cold.
Private Notes
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Cooking Notes
Judith Norman
There is no need to boil or steam the greens. It adds unnecessary water to the frittata. Just saute the green before adding the eggs.
Susan
Variation: In a cast iron skillet, saute the garlic until aromatic, then add the raw beet greens and cook them until reduced in volume. Pour in the beaten and seasoned eggs, sprinkle with a little goat cheese, place pan in preheated oven and cook until set.
Nora Klein
consider other greens e.g. swiss chard
Sarah
I used cream instead of milk, butter in the pan, and I took the steam-the-greens route. I find the usual frittata texture - spongy and a touch dry (which I dont particularly like for eggs) - is toned down with the addition of cream, and a bit of butter in the pan. Of course a gorgeous sausage sliced and tucked inside could do wonders for a frittata also. Nice recipe, would make again - mostly for its service to my beet greens.
Donna
I really hate to waste food, so I chopped the stems very fine (the same way I do with my Ethiopian collard greens recipe), sauteed them along with the garlic, added the chopped greens and steamed them briefly with the lid on, and mixed a couple of tablespoons of parmesan with the eggs. The chopped stems sank to the bottom and carmelized nicely, providing some nice color contrast and a kind of crust.
Beth
Really good. We used a 12in cast iron skillet and added 2 extra eggs and a little bit extra milk. Also really fun to make!
Lexi
A added artichoke hearts & parmesan, very delicious. Was happy to figure out what to do with these nutritious greens, have never used them before.
Henri
Sautéed a leek and shallot and the beet greens with a tiny amount of prosciutto, mixed a little half and half instead of milk and sprinkled a tiny bit of feta on top. I conclude I’m just not a frittata person but the brunch guests were happy enough and it was easy.
a cook from Toronto
Had some pancetta that needed to be used so rendered that in the pan, added minced shallots and the beet stems. Added a little extra olive oil before adding in the sliced beet greens to wilt down. Used cream in the egg mix as suggested by another cook and the texture was excellent. Hubby loved it!
Ji Ji
Added some diced chorizo and chopped a handful of rosemary, oregano, and thyme. Used five garlic cloves and 2 T of heavy cream. MY OH MY!!! Utter perfection.
Patty Ham
Agree there is no need to boil or steam the greens. Simply wilt them in a pan with some oil or butter then add the garlic, pour into a greased 9x9 or round dish with the eggs and milk, and bake at 350 degree oven for about 30 minutes. Voila! I also added some grated gruyere cheese to the top of the mixture. I thought this recipe really unnecessarily complicated a simple dish, but wonder if there were reasons for all the extra steps.
Tiffany
We found this a bit bland. Maybe more garlic and some herbs would help. I also agree that I’ll skip the blanching step and just sauté the greens.
Jane
Delicious breakfast frittata. Agree no need to steam greens. Sautéed with garlic and added some leftover sausage. Cream or milk is necessary.
Susan
Variation: In a cast iron skillet, saute the garlic until aromatic, then add the raw beet greens and cook them until reduced in volume. Pour in the beaten and seasoned eggs, sprinkle with a little goat cheese, place pan in preheated oven and cook until set.
Chantal
Not worth the trouble :(
Donna
I really hate to waste food, so I chopped the stems very fine (the same way I do with my Ethiopian collard greens recipe), sauteed them along with the garlic, added the chopped greens and steamed them briefly with the lid on, and mixed a couple of tablespoons of parmesan with the eggs. The chopped stems sank to the bottom and carmelized nicely, providing some nice color contrast and a kind of crust.
Midge
Added a bit of Valentina Mexican hot sauce....delicious!
Jessie Yung
This is a great base recipe to add to as your leftovers and refrigerator allow! I used up some ground pork, added 1/2 c cottage cheese, along with some dry mustard, italian seasoning, and S&P. Even my kids gobbled it up. I did not precook the greens at all - just whisked them with the eggs and they cooked up perfectly while the eggs set. The kids even gobbled it up.
Mary
I added about a tablespoon of fresh tarragon from my garden and 1/2 cup of parmesan cheese. Thought they added some nice flavor to it.
andrea
Made this with some sliced sausage (and I sautéed the greens - saves time, less steps) and served it on a bed of home fries... delicious... definitely making this again
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