Having trouble seeing these? Click Here
Mediterranean Frittata
Serves 4
Ingredients
8 eggs
½ lb crimini mushrooms, quartered
1 Zucchini, sliced
4 garlic cloves, minced
1 Bunch baby beets, roasted, peeled and quartered
Beet greens, rinsed and roughly chopped
½ bunch basil, chopped
1 ½ -2 cups crumbled feta
Olive oil
Salt & pepper
Instructions
Preheat the oven to 400F and cut stems and greens from beet root. Cut beets into quarters and roast with olive oil until tender, about 30 minutes. Remove skins when cool and set aside. Chop mushrooms and zucchini and lightly saute in an oven-proof skillet with olive oil until they begin to soften. Add minced garlic and then add roughly chopped beet greens, roasted beet roots, basil leaves, salt and pepper. Once beet greens begin to wilt add feta cheese and gently combine then immediately pour whisked eggs over the entire pan and tilt so that all of the vegetables are covered. Put in the oven at 355F and cook for another 5 minutes, or until the eggs have set. Serve with more fresh basil a sprinkle of feta and freshly ground pepper.