This recipe should be renamed to ‘Easiest Frittata’, it truly is so easy to make, even for those who are not experienced cooks.
The recipe starts with using veggie scraps as perfect ingredients which is what I did. The recipe calls for beet greens which I did not have so I used what I did have, spinach. I think the toughest part of this recipe was chopping the shallots, yes, that is the most complicated part of this ‘Easiest Frittata’.
2 tablespoons olive oil
1⁄4 cup diced shallots
11⁄2 to 2 cups chopped beet greens
Kosher salt and freshly ground black pepper 4 large eggs, beaten
Preheat the oven to 375oF.
In an 8-inch oven-safe nonstick skillet, heat the olive oil over medium- high heat. Add the shallots and cook, stirring, for a couple of minutes, until softened, then stir in the beet greens and cook until wilted. Season with a generous pinch each of salt and pepper. Add the eggs and turn off the heat. Pop the skillet in the oven for about 10 minutes, or until the eggs are set.
I highly recommend making this recipe, so easy to make and oh so delicious. As many of the recipes in The Clean Plate, small portions, usually the size for two people.