Herb beetroot & green frittata

Herb beetroot & green frittata

I swear to you I am not having a love affair with beets. Okay, maybe just a little. Seriously, what’s not to love? 

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And when you buy the root and the leaves you get double the food!   Who doesn’t love a good ol’ 2 for 1? Boasting fiber, iron, and vitamin A, these greens could take on kale in the parking lot, after school, at 3pm. Plus, this is too easy to make and is perfect for brunch, the best meal. Ever. BeetFrittata-4

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Herb beet & beet green frittata

  • Servings: 6-8
  • Time: 55mins
  • Print

1 bunch medium to large beets, scrubbed and chopped*
1/2 medium onion, chopped
1 bunch beet greens, washed well & finely chopped (about 2.5-3 cups)
8 eggs
3 tbsp. chopped thyme, rosemary, and parsley
S & P to taste
Optional: Herbed cheese of your preference. I used Miyoko’s dairy-free brand, but a soft goat cheese should work well, too.

Preheat oven to 375˚F. Line a baking sheet with foil and roast beets in oven for 30 minutes, or until tender.

Whisk together eggs, salt, and pepper in a bowl, add in herbs, and set aside. In a well-seasoned pan, sauté onions over medium heat until soft, about 5-6 minutes. Add in beet greens and sauté until slightly wilted, about 3-4 minutes. Add in roasted beets and be sure to even out ingredients in skillet. Pour egg mixture over skillet and cover. Cook until bottom is set, for about 4-5 minutes. Turn on broiler on high. Remove skillet from heat and place under broiler for another 4-5 minutes, until eggs have set.

*Save time and roast beets ahead of time. I roasted mine on my batch cooking day, Sunday, to use in this frittata on Tuesday. Stores all over are also selling prepackaged roasted beets. Check out the produce section by the herbs for another time-saver.

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6 Comments

    1. Author

      Thanks, Chloe! I am always looking for ways to use up the whole veggie. Enjoy your weekend!



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