Frittata With Beet Greens

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   ["Boil the potatoes in salted water for five minutes. Drain well. Saute onion in half of the measured olive oil, with salt and pepper for 15-20 minutes until caramelized. [Use pan that is oven safe]. Adding remaining zucchini or chosen vegetable to pan when the onion is almost done. Cook for an additional two minutes and then remove veg and onion from pan.", "Add remaining olive oil to pan and fry potatoes, adding salt and pepper for 10 minutes until starting to brown. Preheat oven to 400 degrees. Fold in the beet greens to pan to wilt. Add the onion and vegetable. Pour the egg and milk over top, allowing it to cover the entire bottom of the pan. Let ""set"" on stovetop for 2 minutes. Place the cheese on top, then transfer to oven to bake for 5-10 minutes. You'll know it's done when the frittata poofs up and cheese begins to brown. Shimmy onto a waiting large place. Wonderful served with a light green salad. Slice into four or eight servings. Leftover often fought over enjoyed in our house the next day cold for lunch with a little hot sauce."]

* Per serving · 4 servings · Values may vary.