So, I’ve been trying to find creative ways to use all our beet and turnip greens. We get a fresh batch of each every week from our CSA, and I feel compelled to find ways to eat them – even though, combined with the spinach, chard, and kale we also get – it’s a lot of green leafy stuff. Both beet and turnip greens are tasty sauteed in olive oil, and are good substitutes for pretty much anything you would put chard or spinach in. Slightly different taste, but still good.
But, in an effort to use them in more creative ways, I stuck them in a “greek frittata”. It’s a good brunch item, easy and quick to make. It can even be made the night before and served chilled. Here’s the basic recipe.
Ingredients
6-ish eggs (depending on size of pan)
1/2 cup milk (more or less…depending on number of eggs)
minced garlic, 2-3 cloves
black pepper (1/4 teaspoon)
nutmeg (1/4 teaspoon)
beet or turnip greens (chopped), could also use spinach or chard too
green onions, sliced (3-4)
feta cheese, crumbled
tomatoes, sliced
Parmesan cheese, grated (to sprinkle on top)
1. Preheat the oven to 350F.
2. Beat eggs and add milk, pepper and nutmeg. Mix well.
3. In an oven-proof pan (I used my cast-iron skillet), saute washed greens (with the water that clings to them) and the green onions in a few tablespoons of olive oil. Saute until leaves are softer but not withered. (If using chard, the stems need a bit more sauteing than the leaves, so add them first and cook for a bit before adding leaves and green onions).
4. Pour egg mixture over the top of sautéed greens/onions.
5. Crumble feta into pan.
6. Place sliced tomatoes on top.
7. Sprinkle grated paremsan to finish.
8. Bake for about 30 minutes, or until firm throughout.
