2 hours ago
Thursday, May 23, 2013
The bumper sticker on my car reads: SAVE THE BEET GREENS.
When I trim my beets, I am always left with these beautiful colorful beet greens.
Don't throw them away! Eat them! They are good for you and are nice in soups, frittatas or pastas.
I used to give them to my neighbor for her juicing in the morning, but now I keep them for myself!
Here is a delicious, simple way to use up those beet greens.
You will be proud of yourself for being so thrifty.
Beet Green & Red Pepper Frittata:
big handful of beet greens with stems, washed and sliced
1 small red onion, sliced thin
2 cloves garlic, chopped
1 red pepper, roasted and cut up (from a jar is fine)
3 oz. crumbled feta cheese
salt & pepper
2 tbsp olive oil
Heat olive oil in a 9" cast iron skillet (you can also use a non-stick skillet, however, make sure the handle can go in the oven).
Saute the onions and garlic for 1 minute and throw in the chopped beet greens. Toss with tongs for about 6 minutes, until the greens are wilted.
While the greens are cooking, mix the eggs with the diced roasted pepper, the cheese, salt & pepper.
Pour the eggs on top of the greens mixture in the skillet.
With a rubber spatula (important to have), keep going around the sides of the omelet/frittata to loosen the sides while it is cooking. Cook for about 3-4 minutes, until the sides are set. The middle should still be loose.
Place under the broiler for 3 minutes, until the top is set.
Carefully (the handle is HOT!) remove the pan from the oven, and run the rubber spatula around the omelet.
Flip over on a round platter and cut into wedges.
This is delicious warm or at room temperature.
Enjoy and save those beet greens!