You can put anything in a frittata, even your beets greens! I love that this week’s beets can do double duty as a veggie and a green!
What you need:
- About 2-3 cups fresh beet greens
- A handful of asparagus, cut into bite sized pieces
- 1 bunch scallions, diced
- Spices, I’m using herb de provence
- 8 eggs
- ½ cup yogurt or milk
- Oil, Salt & pepper
- YOur favorite cheese, I’m using Chevre
Preheat oven to 350 F
In a cast iron skillet (or other ovenproof pan) heat a glug of oil over medium high. Place all the asparagus pieces in the pan, so that all have contact with the bottom surface. Let cook, undisturbed for about 3-5 minutes until they begin to caramelize. (if you have very thick stalks, cut the pieces in half lengthwise.)
Toss scallions into the pan. Cook until scallions become soft, about another 3-5 minutes. Meanwhile, whisk the eggs and yogurt (or milk) together. Season with salt & pepper. Add about a ½ tsp of seasoning and add in the beet greens to the pan. Cook until greens are cooked down and have shrunk by half.
Pour the egg mixture over the spinach and radishes. Crumble cheese on top and sprinkle more seasoning on top. Bak for about 15 minutes, until the center is firm with a little jiggle. It should not be runny. Let cool for 10 minutes in the pan, then cut to serve.