2 small russet potatoes, peeled and sliced into ¼" discs
5 tablespoons olive oil, divided
1 small yellow onion, diced
sea salt and freshly ground black pepper, to taste
2 garlic cloves, minced
1 zucchini, sliced into ¼" discs
2 cups chopped fresh beet greens, plus more for garnish
1 teaspoon chopped fresh sage
6 large eggs
1 tablespoon half-and-half
½ cup grated Asiago cheese
Instructions
Preheat oven to 400 degrees.
Bring a medium pot of salted water to a boil. Add potatoes and cook, uncovered, until just tender, 6-8 minutes. Drain and set aside.
Heat 2 tablespoons olive oil in a 9" oven-safe fry pan over medium-high heat. Add onion, season with salt and pepper, and cook until caramelized, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl and set aside.
Heat 1 more tablespoon olive oil in the fry pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to bowl with onion and garlic.
Heat remaining 2 tablespoons olive oil in the fry pan over medium-high heat. Add prepared potatoes and cook, stirring occasionally, until lightly browned, about 8 minutes. Add beet greens and sage and cook until just barely wilted, about 2 minutes. Add cooked onion, garlic and zucchini and stir to combine.
In a large bowl, whisk together eggs and half-and-half. Season with salt and pepper.
Add egg mixture to fry pan and cook, without stirring, for 2 minutes. Sprinkle Asiago cheese on top.
Bake for 10-12 minutes until slightly puffed and golden.
Remove from the oven and garnish with additional beet greens. Cut into wedges and serve warm.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/frittata-beet-greens-zucchini-potatoes/