Frittata with Potatoes and Beet Greens

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Ever wonder what to do with those gorgeous beet tops after you’ve used the beets?  It seems like such a waste to throw them out, especially since they have more nutrition than the actual beets do. Not kidding!  Beet greens provide good amounts of protein, vitamins and minerals, and are also a great source of fiber. They belong to the chenopod family— which includes beets, chard, spinach and quinoa. The red and yellow pigments indicate their abundance of phytonutrients which provide many health benefits.

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I often saute beet greens in butter and garlic for a tasty side dish but this time I wanted to see if they could substitute for greens I would normally use in baking.  That said, if you don’t have beet greens, Rainbow swiss chard (which now you know is in the same botanical family) would work very well instead.  I chopped them up stems and all and sauteed them with red onion and shredded potato before baking in the oven with the eggs and cheese.  This savory frittata makes a delicious breakfast or a wholesome dinner.

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I would like to add a note about eggs.  I am lucky enough to live next door to a small family of chickens.  I give them my kitchen scraps and in return I get fresh eggs.  Aren’t they pretty?  When I do buy eggs, I no longer buy them from factory farms (which are hideous, dirty and cruel).  I only buy Pasture Raised Eggs which come from chickens that actually run around outside on a real farm.  It’s worth the additional cost to me. The eggs are more nutritious (just look at the difference between the anemic FF egg and the bright yellow pastured egg). Photo compliments of Supernutrition Academy.

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I also feel that my loudest voice is how I spend my dollars.  Money talks. Using your pocketbook is the best way to vote for and support the small farmer.  People often tell me they are confused by all the labels and don’t know what to buy.  Here is a great article, Decoding the Terms: Cage Free, Free Range, Pasture Raised Eggs, which describes in plain English what the terms on egg cartons really mean.  It might not be what you think.

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TIPS:  A cast iron pan is by far the best pan to use in cooking a frittata as it is heavy, retains even heat and can go from stovetop directly into the oven.  If you don’t have a heavy pan that can go in the oven you can try doing it all on the stovetop but you will have to flip it halfway through which can be tricky.  Lacking the correct pan, I would be more inclined to saute all veggies on the stovetop and pour it all in a greased baking dish and do the rest of the cooking in the oven.  I usually do not add milk or cream to my frittatas since my husband is averse to cream, however, if you want to ramp up the creaminess stir in 1/2 cup milk, cream or plain yogurt to the eggs before pouring them over the veggies.  I used a combination of havarti and gouda which was a great combination but this is a good use for the bits of cheeses left in your refrigerator.  They will melt together nicely with the eggs and potatoes.

 

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FRITTATA WITH POTATOES AND BEET GREENS

1 bunch beet greens or rainbow swiss chard (about 2 cups chopped, stems and all)
1/2 red onion
1 potato
10 eggs
1 cup gouda, gryuere or havarti cheese, grated
1/4 cup grated parmesan
salt and pepper to taste

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  • Chop red onion and saute in butter several minutes. Rinse beet greens well and chop them into one inch pieces.  Add them to the onion mixture and saute for another 5  minutes.

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  • Grate potato by hand or with a food processor and add to greens and onions. Saute another 5 to 7 minutes until potatoes lose their raw taste and the greens are soft.

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  • Stir in cheeses.

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  • Beat eggs in a medium bowl and season with salt and pepper.  Pour them over the veggie mixture, making sure to even out all ingredients.

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  • Bake in 375 degree oven for 10 minutes.  Top should be slightly golden and puffy. If it doesn’t look ‘set’ cook another five minutes. Serve warm or room temperature.

 

Frittata with Potatoes and Beet Greens

  • Servings: 4-6
  • Difficulty: easy
  • Print

20150308_111437 

1 bunch beet greens or rainbow swiss chard (about 2 cups chopped)
1/2 red onion
1 potato
10 eggs
1 cup gouda, gryuere or havarti cheese, grated
1/4 cup grated parmesan
salt and pepper to taste

  • Chop red onion and saute in butter several minutes
  • Rinse beet greens well and chop them into one inch pieces.  Add them to the onion mixture and saute for another 5  minutes.
  • Grate potato by hand or using a food processor and add to greens and onions. Saute another 5 to 7 minutes until potatoes lose their raw taste and the greens are soft.
  • Stir in cheeses, except parmesan.
  • Beat eggs in a medium bowl and season with salt and pepper.  Pour them over the veggie mixture, making sure to even out all ingredients. Top with parmesan
  • Bake in 375 degree oven for 10 minutes.  Top should be slightly golden and puffy. If it doesn’t look ‘set’ cook another five minutes.
  • Serve warm or room temperature.

6 thoughts on “Frittata with Potatoes and Beet Greens

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