Saturdays are for sleeping in and having late breakfasts in my world. My P.S. is home from work by noon and is happy the days I’m tinkering in the kitchen with food. Recently I created my own version of a beet green frittata I’d seen somewhere. I’d be using handfuls of our garden vegetables and eggs. It would be a healthy, tasty meal!
I had a handful of beet greens and a lot of long, lovely stems from a recent trip to the farmers market. I diced the stems about 1” long and separated them from the greens. They’d take a little long so I’d start them ahead.
I started with a large nonstick skillet, a drizzle of oil, and diced onions. I like onions well cooked, almost brown, so that they sweeten up so I almost always start them a few minutes ahead of the rest. I soon added the beet stems and they’d take about as long as the onions to soften. Ditto the chopped yellow bell pepper. I stirred them together, added a few pinches of salt and a good shake of black pepper and let them sauté for about 5 minutes.
I diced a summer squash into small cubes and added them to the skillet. I also added another drizzle of oil as it was a bit dry.
I turned my oven broiler on and slid a rack up to the top in preparation for finishing the frittata in the oven. It would be heated nicely by the time the skillet frittata was ready to go in.
My next addition was diced potatoes. My P.S. (Potato Savorer/hubby) had boiled a few potatoes and stashed them in the fridge for quick morning fries with bacon and eggs. The final 2 needed to be used and I was happy to do it. They looked grey but soon looked white and fresh again as they heated.
I also had a small amount of spam leftover and cubed that before I tossed it into my vegetable mixture. We’d have a small bit of ham-type flavor in our brunch dish.
When the contents of my skillet were all cooked through and developing nice brown crispy bits, I added the handful of beet greens and a handful of halved cherry tomatoes. I stirred occasionally and let them heat through.
I added 4 eggs and 2 cups of milk to a mixing pitcher with a shake each of salt and pepper. I whisked them well.
I salted the skillet contents one last time before pouring the egg mixture over the top. I used a silicone spatula to scrape the bottom and sides a few times to fully integrate the eggs then added 2 cups of shredded gouda. Any cheese would be great, I happened to have lots of gouda.
I stirred the cheese in and slid the skillet under the broiler and let it heat through. When the top was browned and the center was firm and set I removed the skillet and let it rest on the stove top for 10 minutes.
I sliced and served the frittata with toast and cherry preserves and we moaned as we took the first bites. SO delicious with the sautéed vegetables and cheese. The Spam wasn’t as noticeable but did lend flavor to a bite or two.
As I cut up the leftovers to heat for future breakfasts I was still pleased with the pretty frittata. So colorful, it was a feast for the eyes as well as the tummy!
Beet Green and Summer Squash Frittata
¼ cup onion; diced
Drizzle of olive oil
½ cup sweet bell pepper; diced (I used an orange one)
½ cup beet stems; cut into 1” pieces
2 cups summer squash; diced
2 medium potatoes; cooked, cooled and diced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 cups beet greens; roughly chopped
2 cups cherry tomatoes; halved
Drizzle of olive oil (if necessary)
2 cups milk (I use 2%)
½ teaspoon salt
Large pinch of black pepper
2 cups gouda; shredded
In a large skillet over medium high heat drizzle oil and sauté the onions for 2-3 minutes. Add the beet stems and sweet bell pepper and continue to sauté for 4-5, stirring occasionally.
Add the diced squash, potatoes, salt and pepper and cook for 4-5 more minutes, until the contents of the skillet are beginning to brown.
Add beet greens, tomatoes and garlic powder. Stir well and cook until the tomatoes are heated through. Taste test for seasoning, adding salt as necessary.
Turn oven broiler on and set rack at highest setting.
In a bowl whisk eggs, milk, salt and pepper. Pour over vegetables in skillet. Fold around edges and through the center a few times to integrate. Add cheese, fold again 2-3 times to spread cheese. Let cook for a minute or two to set the bottom contents.
Place skillet under broiler and watch carefully for 2-3 minutes until browned and bubbly and firmly set in the middle. Remove to stove top and let set for 10 minutes.
Slice and serve.
Will store in the fridge for several days and reheat in the microwave or in a dry skillet.