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Roasted Beet Frittata with Beet Greens, Shallots, and Goat Cheese |
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
Ingredients:
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 pecansDirections:
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.
Nutrition Facts:
Nutritional Info
Amount Per Serving
Calories: 352.9
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 gCara Lyons, www.carascravings.com
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I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
yumventures — March 1, 2010 @ 2:34 pm
Such a unique combination — this looks awesome!! I love the red of the beets with the yellow of the egg. I have so many try-and-fail recipes, but luckily Z will eat right through them 🙂
Dawn — March 1, 2010 @ 3:10 pm
I was just able to do the same with a roasted acorn squash stuffed with chicken sausage and quinoa. Hubby isn't really into this sort of thing so I did it for myself and took the leftovers for lunch. It turned out great! I need to try experimenting with beets. I hear if they are cooked right they are amazing so I don't think I've had them cooked properly yet. I need to take the plunge and just try it myself!
TJ — March 1, 2010 @ 4:00 pm
I would have never thought to add that combo to a frittata! Wow! 🙂
Elina — March 1, 2010 @ 4:08 pm
I definitely have special recipes bookmarked for a night when my husband is not around. This one is making that list, although he may actually enjoy it (he's come a looooong way over the past few years). To be honest, though, I usually get excited about an elaborate meal for myself but end up making something super easy like a salad or a sandwich or snack the night away instead. Still saving this recipe, though. 🙂
Kate — March 1, 2010 @ 6:44 pm
Thanks for the new way to enjoy beets! I try to make things I know H won't like when he's out of town. Kale chips were also a make-for-myself adventure, but they were too good not to share. 🙂
Nicole Chow - HealthyChow.com — March 1, 2010 @ 9:58 pm
I love this flavor combo! Roasted beets with goat cheese is amazing, but when you add it to a frittata along with some pecans, that's heaven! Plus, the color that comes from the beets sinking into the eggs makes this recipe look like a piece of art! Nice job!
marla {Family Fresh Cooking} — March 1, 2010 @ 10:31 pm
You rock the frittata (I would call this a frittata too!) Great combo of ingredients. Just checked out Kevin's too, love the sweet savory thing. I think you should hop on the sweet pecan/goat cheese combo. LOVE THAT!!Thanks for sharing your views about sharing "our take" with others. Glad you liked my post :)Love cooking experiments….just so hard to get the time alone. Those chocolate sprouted grain cookies were my last experiment, thankfully successful with my whole family!
alison — March 2, 2010 @ 6:59 pm
looks delicious!
Averie (LoveVeggiesAndYoga) — March 3, 2010 @ 2:54 am
thanks for your costco tips you left me! have a great nite, Cara!
Tyler — March 3, 2010 @ 3:01 am
i never would have thought to put beets in a frittata, but i will try anything once! especially if there is goat cheese involved…yummm.p.s. just found your blog, and i can't wait to read more! i'm about to go browse through your fabulous looking recipes 🙂
Emily — March 3, 2010 @ 10:50 am
Haha I know what you mean. I make some weird things sometimes and don't want to share with everyone what I'm doing.I think this sounds really good. I love that beet + goat cheese combination.
*Naomi* — March 3, 2010 @ 3:09 pm
that looks AWESOME! and I totally understand that you like time alone in the kitchen haha sometimes when i makesomething, my BF is like "WHAT are you making?!" I just want to not haveto explain myself and just be,ya know?? that omelet looks awesome and the beets make it such a beautiful color! I love roasted beets!
preventionrd — March 3, 2010 @ 10:56 pm
YUM! That sounds fantastic!!! I crave some, and once I had some, I'd crave more, too!P.S. I ended up using your comment as a quote in my Q&A post today — I just loved it! Hope you don't mind — I did link back to you 🙂
Peabody — March 8, 2010 @ 2:58 am
I love me anything with beets. This looks awesome!
*Naomi* — April 5, 2011 @ 1:11 am
that looks AWESOME! and I totally understand that you like time alone in the kitchen haha sometimes when i makesomething, my BF is like "WHAT are you making?!" I just want to not haveto explain myself and just be,ya know?? that omelet looks awesome and the beets make it such a beautiful color! I love roasted beets!
Nicole Chow - HealthyChow.com — April 5, 2011 @ 1:11 am
I love this flavor combo! Roasted beets with goat cheese is amazing, but when you add it to a frittata along with some pecans, that's heaven! Plus, the color that comes from the beets sinking into the eggs makes this recipe look like a piece of art! Nice job!
TJ — April 5, 2011 @ 1:11 am
I would have never thought to add that combo to a frittata! Wow! 🙂
Jessica — June 26, 2015 @ 9:26 am
This was delicious! I used four eggs and cooked everything in a 9″ cast iron. I want sure about the pecans but they really added something to it. Thanks for this! Ill definitely mage or again!
Cara — June 28, 2015 @ 9:50 pm
glad you liked it!!