Beet and spinach frittata topped with chive pesto pictured with green salad.
A frittata is an egg-based Italian dish similar to an omelet or scrambled eggs, enriched with additional ingredients like vegetables. Our recipe uses beets and spinach, but parsnips and turnip greens would also taste great. You can make a 9" x 13" tray on Sundays and enjoy it all week for breakfast, lunch, or dinner!
Serves 12
Ingredients:
- 12 large eggs
- ½ cup cream or milk
- ½ cup goat cheese (crumbled)
- 2 medium onions (red or yellow)
- 4 cups coarsely chopped fresh greens (spinach, turnip greens, Swiss chard, etc.)
- ½ cup chopped chives
- 2 cups roasted beets
- 1 teaspoon salt
- 4 Tablespoon cooking oil
Directions:
Roast Beets
- Pre-heat oven to 400° degrees.
- Toss beets with oil, salt, and pepper. Spread out on sheet tray.
- Roast 25-35 minutes or until soft and fragrant. Smaller pieces will roast faster.
Baked Frittata
- Adjust oven heat to 350° degrees.
- Grease and line 9" x 13" pan with parchment paper with an overhang.
- Whisk eggs, cream, and salt in a bowl.
- Spread 2/3 of the beets and onions in the prepared pan. Add greens and egg mixture. Stir. Add remaining beets and onions. Top with goat cheese and chives.
- Bake for 40 minutes until the center is just set and has reached 160° degrees.
- Let rest for 5 minutes. Remove from pan and serve.
- If serving later, cool on rack and remove paper.
- Refrigerate for up to 5 days or freeze.
Original recipe provided by The Farm at Trinity Health.