I really love my husband. I swear, I do. But sometimes I really love a night home alone spent quietly in the kitchen. I can take my time. I don’t have to explain what I’m doing. Which is rather convenient, if I’m not really sure how it’s going to come together, or if I think it sounds a little odd. I admit there’s not a lot of food I think sounds all that strange, especially when it’s composed of things I like. For example, I like beets. I like pecans. I like eggs. But beets and pecans in an omelet or frittata? I wasn’t all that confident.
Lately Kevin of Closet Cooking has been making a bunch of omelets with a mix of unexpected sweet and savory fillings, such as this caramelized pear and gorgonzola omelet. I had been eyeing them and thinking about what ingredients I happen to love that I’ve never put it an omelet, and of course my new buddy beets came to mind. I wanted to put them in an omelet with tangy goat cheese and sweet pecans, but something still bothered me about this. And while I’m lucky that my husband hardly raises an eyebrow at my cooking escapades, for some reason I wasn’t sure I he’d be excited about this if I wasn’t totally convinced myself. So I waited for a night when he had plans to test out this new frittata. By the way, I’ve always called an open-faced omelet a frittata – I think it’s just a matter of word preference.
To be honest, I probably didn’t need to wait for the hubs to head out, though I certainly didn’t mind getting to enjoy this all to myself. I was happily surprised at how nicely the ingredients came together in this frittata. You really can’t go wrong with beets, greens, goat cheese and pecans. And while they might seem most obvious in the form of a salad, they do just as well in a warm, tender egg-based frittata – perfect for a cold-weather change of pace.
Do you have a cooking experiment that you saved for your own time? How did it turn out?
Roasted Beet Frittata with Beet Greens, Shallots, and Goat Cheese
Yield: 1 serving
1 small shallot, minced (20gm)
large handful of fresh beet greens, roughly chopped
85gm thinly sliced, roasted beets (roast them ahead of time and save the greens!)
2 large eggs
2 tablespoons nonfat milk
freshly ground salt & pepper
1 oz soft goat cheese
1/4 oz chopped pecans
Preheat oven to 375F. Heat a small, oven-safe skillet over medium heat. Spray with nonstick cooking spray, and add the shallots. Cook for a few minutes, until softened. Add the beet greens and continue cooking until the greens are wilted.
Whisk together the eggs and milk, and season with salt and pepper. Arrange the sliced beets on top of the shallots and beet greens. Raise heat to medium-high and pour the eggs over the vegetables. Let cook without stirring for a few minutes, so that the eggs begin to set on the bottom of the pan. Crumble the goat cheese over the frittata and and sprinkle with the pecans. Turn off the heat, place the skillet in the oven, and bake for about 10 minutes or until set.
Amount Per Serving
Total Fat: 21.4 g
Cholesterol: 438.8 mg
Sodium: 487.5 mg
Total Carbs: 18.8 g
Dietary Fiber: 5.9 g
Protein: 23.0 g
Cara Lyons, www.carascravings.com