Beet Greens Frittata Recipe (2024)

There is no need to boil or steam the greens. It adds unnecessary water to the frittata. Just saute the green before adding the eggs.

Variation: In a cast iron skillet, saute the garlic until aromatic, then add the raw beet greens and cook them until reduced in volume. Pour in the beaten and seasoned eggs, sprinkle with a little goat cheese, place pan in preheated oven and cook until set.

consider other greens e.g. swiss chard

I used cream instead of milk, butter in the pan, and I took the steam-the-greens route. I find the usual frittata texture - spongy and a touch dry (which I dont particularly like for eggs) - is toned down with the addition of cream, and a bit of butter in the pan. Of course a gorgeous sausage sliced and tucked inside could do wonders for a frittata also. Nice recipe, would make again - mostly for its service to my beet greens.

I really hate to waste food, so I chopped the stems very fine (the same way I do with my Ethiopian collard greens recipe), sauteed them along with the garlic, added the chopped greens and steamed them briefly with the lid on, and mixed a couple of tablespoons of parmesan with the eggs. The chopped stems sank to the bottom and carmelized nicely, providing some nice color contrast and a kind of crust.

A added artichoke hearts & parmesan, very delicious. Was happy to figure out what to do with these nutritious greens, have never used them before.

Sautéed a leek and shallot and the beet greens with a tiny amount of prosciutto, mixed a little half and half instead of milk and sprinkled a tiny bit of feta on top. I conclude I’m just not a frittata person but the brunch guests were happy enough and it was easy.

Had some pancetta that needed to be used so rendered that in the pan, added minced shallots and the beet stems. Added a little extra olive oil before adding in the sliced beet greens to wilt down. Used cream in the egg mix as suggested by another cook and the texture was excellent. Hubby loved it!

Added some diced chorizo and chopped a handful of rosemary, oregano, and thyme. Used five garlic cloves and 2 T of heavy cream. MY OH MY!!! Utter perfection.

Agree there is no need to boil or steam the greens. Simply wilt them in a pan with some oil or butter then add the garlic, pour into a greased 9x9 or round dish with the eggs and milk, and bake at 350 degree oven for about 30 minutes. Voila! I also added some grated gruyere cheese to the top of the mixture. I thought this recipe really unnecessarily complicated a simple dish, but wonder if there were reasons for all the extra steps.

We found this a bit bland. Maybe more garlic and some herbs would help. I also agree that I’ll skip the blanching step and just sauté the greens.

Delicious breakfast frittata. Agree no need to steam greens. Sautéed with garlic and added some leftover sausage. Cream or milk is necessary.

Variation: In a cast iron skillet, saute the garlic until aromatic, then add the raw beet greens and cook them until reduced in volume. Pour in the beaten and seasoned eggs, sprinkle with a little goat cheese, place pan in preheated oven and cook until set.

Not worth the trouble :(

I really hate to waste food, so I chopped the stems very fine (the same way I do with my Ethiopian collard greens recipe), sauteed them along with the garlic, added the chopped greens and steamed them briefly with the lid on, and mixed a couple of tablespoons of parmesan with the eggs. The chopped stems sank to the bottom and carmelized nicely, providing some nice color contrast and a kind of crust.

Added a bit of Valentina Mexican hot sauce....delicious!

This is a great base recipe to add to as your leftovers and refrigerator allow! I used up some ground pork, added 1/2 c cottage cheese, along with some dry mustard, italian seasoning, and S&P. Even my kids gobbled it up. I did not precook the greens at all - just whisked them with the eggs and they cooked up perfectly while the eggs set. The kids even gobbled it up.

I added about a tablespoon of fresh tarragon from my garden and 1/2 cup of parmesan cheese. Thought they added some nice flavor to it.

Made this with some sliced sausage (and I sautéed the greens - saves time, less steps) and served it on a bed of home fries... delicious... definitely making this again

I used cream instead of milk, butter in the pan, and I took the steam-the-greens route. I find the usual frittata texture - spongy and a touch dry (which I dont particularly like for eggs) - is toned down with the addition of cream, and a bit of butter in the pan. Of course a gorgeous sausage sliced and tucked inside could do wonders for a frittata also. Nice recipe, would make again - mostly for its service to my beet greens.