Roasted Beet Frittata
I adore beets. They are hands down one of my favorite vegetables to grow and eat. Over the years we’ve gotten a lot better at growing beets and we have them available all season long (from the early spring through the late fall). Our CSA members and farmers market customers can expect to receive a lot of beets throughout the year and I’m always trying to come up with new and interesting ways to highlight them. This frittata turned out so delicious and is chock full of ingredients that you can easily find at your local farmers market. We used some local pork sausage to add a little more substance to this meal but you can easily leave that out to make this vegetarian (though I would up the herbs and spices if you do that!) Anyhow, this is an easy weekday recipe that tastes great for breakfast, lunch or dinner. Gotta love a frittata!
Enjoy everyone!
Roasted Beet Frittata
Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4-6
- 4 medium sized beets with their greens, washed and beets cut into 1/4 inch thick wedges and greens roughly chopped (about 1/2 cup of chopped beet greens)
- 1 small red or yellow onion, chopped
- olive oil
- 1 pound ground pork sausage
- 1 1/2 teaspoons dried sage
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground nutmeg
- hefty pinch of salt
- 6 large eggs
- 1/2 cup goat milk (or whole milk)
- salt and pepper to taste
- 4 ounces goat cheese
- flakey sea salt for topping
Preparation
- Preheat the oven to 450F. Toss the beets and onion with a little olive oil to coat and place them on a baking sheet. Sprinkle with a little salt and pepper and give them a good toss. Roast in the oven until tender, about 25 minutes, tossing the veggies halfway through cooking. Remove them from the oven and set aside.
- Turn the oven temperature up to broil and move the rack so that it's 5 inches below the heat.
- In a bowl whisk together the eggs, milk and a pinch of salt and pepper.
- In a large bowl combine the ground pork with the sage, pepper flakes, nutmeg and a hefty pinch of salt. Use your hands to mix well.
- In a 10 inch cast iron skillet over medium-high heat add a little olive oil and then the pork. Cook, using a wooden spoon to break up the meat a bit, until the pork is no longer pink and cooked through. Add the cooked beets and chopped beet greens to the pork and give the mixture a good stir. Add the egg mixture and cook the frittata, lifting up the cooked eggs around the edges with a rubber spatula to let the undercooked eggs flow underneath, 2-3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again until the eggs are mostly set, but the center is still slightly jiggly, 5-7 minutes more.
- Dollop the top of the frittata with the goat cheese and sprinkle with a little flakey sea salt. Place it under the broiler until the frittata is set and golden brown. About 2-3 minutes.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary.
I have to smile every time you post a beet recipe. This looks great and as soon as Hutchins has beets, I will cue it up in the rotation. Hope you and Taylor and everyone at Tumbleweed are well and safe. Take care.
I made this last night and we had it for breakfast this morning. Delicious! Our cast iron pan is 12 inches. I added 3 more eggs, but probably could have added even more. I used honey goat cheese on top which added a nice hint of sweetness.
I’m so glad to hear!!
This is so delicious. I’ve made it twice. My kids who “don’t like beets” love it! Second time I threw in some fresh oregano and chives, as well as some summer squash.
I am eating minimal dairy/no diary, is there a replacement for the goat milk and goat cheese?
you can use a plant based milk and omit the cheese. I hope that’s helpful.
Can you bake in a dish if you don’t have a cast iron and if so, do you know the settings on oven/time? Thanks