Beet & Basil Frittata

Beets and eggs may sound weird, but trust me, its soooo good! There's something about the sweetness of the beets with the eggs that's super yummy. This is another great recipe because you can get so creative with it. It's kind of like a kitchen sink super omelette :) You can enjoy this dish any time of day and it's great with a light salad, piece of toast, or just on it's own. 

 

Makes 1 Frittata (enough to feed 2)

INGREDIENTS:

1 small beet (any color, I like red for the contrast with the eggs), peeled & shredded

a few stalks of kale, swiss chard, or any other leafy greens you have on hand, roughly chopped

1/2 onion, diced (or chopped leek)

Fresh basil & parsley, chopped (dill, thyme, and cilantro are also good!)

3-6 eggs, whisked with a little water (I like to add a pinch of turmeric as well)

salt and pepper to taste

a small amount of parmesan cheese, grated (optional)

DIRECTIONS:

Add chopped veggies to non-stick skillet with ghee, coconut oil, or EVOO (do not add fresh herbs yet, if using dried herbs then add now). Sautee a few minutes until softened. Pour eggs over veggies and turn heat to low. Sprinkle herbs on top along with salt and pepper and cheese if using. Cook until bottom and sides seem to start to come together and away from the pan. Put pan under the broiler for 1-3 minutes until top of eggs are cooked. Cut like a pizza and enjoy! 

VARIATIONS: 

* Add mushrooms of choice

* Use different types of cheese

* Switch up the veggies to include grated zucchini, summer squash, asparagus, etc.

* Mix up the types of herbs you use (fresh or dried)

* Use fresh chives instead of onion (if using add at end with fresh herbs)