A delicious beet green and vegetable frittata topped with cheddar and feta cheese
Course Breakfast, Main Course
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 8(click to scale)
Calories 145kcal
Ingredients
1cupYukon gold potatoesdiced
2cupfresh beet greens
1/4cup fresh zucchinidiced
1/4cupbutton mushroomsdiced
1/4cupfresh red bell peppersdiced
1/4cupfresh green bell peppersdiced
1 1/2Tbspcanola oil
6eachfresh eggs
1tspkosher salt
1/4cupheavy whipping cream
1/4cupmild cheddar cheeseshredded
4Tbspfeta cheesecrumbled
Instructions
Scrub, dice and steam potatoes. Chop the beet greens (including stem). Prep all other ingredients.
Beat the eggs into a bowl, add salt and whisk with the cream to incorporate. Set aside.
Heat the pan over medium heat and then add oil. Next, add the zucchini, mushrooms, peppers and potatoes. Sauté for 3-5 minutes or until the mushrooms and zucchini are tender. Add the beet greens and saute for 1-2 minutes.
Next pour the egg mixture over the ingredients and using a heat proof rubber spatula, move the egg mixture around to cook the egg. Continue to move and allow to cook until you have cooked the frittata about 1/2 way through. Sprinkle the frittata with cheddar cheese and place into a 350F oven for 7-10 minutes until the cooked through and the internal temperature in 145F. Crumble feta over cooked frittata, cut into 8 even pieces and serve.