You know how I was in the mood for brunch food after a recent walk? Well, I did something to satisfy the craving, as you can probably tell from this simple spread.
That’s right. I spent Saturday morning and afternoon slicing, sautéing, shaping and baking. It was so relaxing.
Of all the options, why a frittata with beet greens and buttermilk biscuits? The answer is easy: I bought three big bunches of beets and wanted to make use of the leaves, and I was eager to recreate these beauties. Lucky for me, the combo hit the spot and my appetite was appeased.
Recipe adapted from Food52.
Frittata with Beet Greens, Zucchini and Potatoes
Makes 1 9" frittata
Ingredients
- 2 small russet potatoes, peeled and sliced into ¼" discs
- 5 tablespoons olive oil, divided
- 1 small yellow onion, diced
- sea salt and freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 1 zucchini, sliced into ¼" discs
- 2 cups chopped fresh beet greens, plus more for garnish
- 1 teaspoon chopped fresh sage
- 6 large eggs
- 1 tablespoon half-and-half
- ½ cup grated Asiago cheese
Instructions
- Preheat oven to 400 degrees.
- Bring a medium pot of salted water to a boil. Add potatoes and cook, uncovered, until just tender, 6-8 minutes. Drain and set aside.
- Heat 2 tablespoons olive oil in a 9" oven-safe fry pan over medium-high heat. Add onion, season with salt and pepper, and cook until caramelized, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl and set aside.
- Heat 1 more tablespoon olive oil in the fry pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to bowl with onion and garlic.
- Heat remaining 2 tablespoons olive oil in the fry pan over medium-high heat. Add prepared potatoes and cook, stirring occasionally, until lightly browned, about 8 minutes. Add beet greens and sage and cook until just barely wilted, about 2 minutes. Add cooked onion, garlic and zucchini and stir to combine.
- In a large bowl, whisk together eggs and half-and-half. Season with salt and pepper.
- Add egg mixture to fry pan and cook, without stirring, for 2 minutes. Sprinkle Asiago cheese on top.
- Bake for 10-12 minutes until slightly puffed and golden.
- Remove from the oven and garnish with additional beet greens. Cut into wedges and serve warm.
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