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 …
This week’s Star Ingredient is Asparagus. It’s got quite the reputation for being fancy…it’s at all the right parties, it definitely stands out from other veggies and it has quite a past but once you get acquainted with these nutrition-packed easy-to-cook green spears of deliciousness you’ll be having asparagus at your place for dinner, too!
I love local spring asparagus! There is really nothing like it. Gabriel and I had a similar dish recently and I had to recreate my own version. It’s super easy, and will be stunning on your dinner table.
Yes, I put an egg on it…you should try a fried egg on your next salad!