This recipe reminds me of my Polish grandmother. It takes an ingredient you might throw out, beet greens, and makes it into something delicious. I find so many people in love with food attribute it to a grandparent who got them hooked. Lucky I say.
This recipe reminds me of my Polish grandmother. It takes an ingredient you might throw out, beet greens, and makes it into something delicious. I find so many people in love with food attribute it to a grandparent who got them hooked. Lucky I say.—Rachel Barbaro
cups peeled potatoes sliced
greens of one beet top washed and chopped
cup olive oil
half of a zucchini sliced (red pepper/mushrooms also work well)
6 eggs beaten with a dash of almond milk
salt and pepper to taste
half of a ball of mozzaralla cheese torn onto chunks
- 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.