You know how I was in the mood for brunch food after a recent walk? Well, I did something to satisfy the craving, as you can probably tell from this simple spread.
That’s right. I spent Saturday morning and afternoon slicing, sautéing, shaping and baking. It was so relaxing.
Of all the options, why a frittata with beet greens and buttermilk biscuits? The answer is easy: I bought three big bunches of beets and wanted to make use of the leaves, and I was eager to recreate these beauties. Lucky for me, the combo hit the spot and my appetite was appeased.
Recipe adapted from Food52.
- 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
- 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.