Frittata With Beet Greens – a delicious recipe with potatoes, onion, olive oil, zucchini, eggs, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["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."]
1236
kcal
Calories
105
g
Fat
56
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups peeled potatoes sliced, greens of one beet top washed and chopped, 1 onion chopped, 1/2 cup olive oil, and more.
Yes, Frittata With Beet Greens falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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