Over the weekend, I came around to finishing up the last of my beet greens and made a frittata. The great thing about fritattas is that I have them for either breakfast or lunch (or both)! My multitasking beet greens paired perfectly with sundried tomatoes, onions and feta in a light egg white frittata....
mediterranean frittata with beet greens.
6 egg whites
1/3 cup beet greens, sauteed (see recipe here)
2 tbsp sundried tomatoes
1/4 cup fat free feta
1/2 onion, diced and sauteed until slightly carmelized
1 tsp dried oregano
1/2 tsp paprika
salt and pepper to taste
Preheat oven to 350 degrees. Spritz a baking dish with olive oil and place in the oven while it heats. Allow the dish to remain in the oven for at least 15 minutes until it is hot. Meanwhile, cook onions. In a bowl, add egg whites, beet greens, tomatoes, feta, spices and cooled onions, stirring to combine. Remove baking dish from oven and pour egg mixture in. Slide dish back into the oven and cook for about 15 minutes until cooked through and lightly browned on top. Serve warm or at room temp.
This dish was fantastic for lunch with a roasted fennel salad!