Beet Green and Kale Frittata

Somewhat of a hybrid between an omlette and a quiche, and somehow a lot more festive, we are now big fans of the frittata. This morning’s brunch was inspired by our four hard-working hens in the side yard, along with a fabulous haul from the farmer’s market that included two beautiful bunches of beets with greens and the most robust bunch of kale that I’ve ever seen. I’m relatively new to the big world of kale, and yesterday learned that the Russian is the very best of the best in the entire vegetable kingdom. Whether true of not, that’s the story that I’m running with.


  • 3 Tbsp. olive oil
  • 1 medium yellow onion chopped
  • 2 cloves minced garlic
  • 2 cups sliced mushrooms
  • 14-16 cups washed, dried and torn greens into small pieces away from the large center stems*
  • 1/4 cup fresh parsley
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. dried oregano
  • 10 eggs
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded Parmesan

*Final word on greens: As far as I can figure, they are all good. This recipe used about 3 cups of beet greens, 10 cups of kale and the one remaining cup of arugula that we had in the fridge. I have to think that any combination of greens, spinach or fresh herbs would be equally good and worth trying.


  • Heat 3 Tbsp. olive oil in a large, cast iron or oven-proof skillet. Add chopped onions and 2 cloves minced garlic. Saute on high heat for 3 minutes and then add mushrooms, sauteeing for an additional 2 minutes.
  • Begin adding greens in batches of about 3 cups. As greens cook down allowing for more room in the skillet, continue adding, ending with parsley and oregano.
  • While greens are cooking whisk together 10 eggs and cheeses.
  • Once all of the greens are thoroughly wilted, spread them evenly in the pan pour in eggs and cheese mixture.
  • Sprinkle Kosher salt and pepper on top and cover. Cook for 5 minutes on medium.
  • Preheat broiler.
  • Add skillet to the broiler to complete the cooking of the eggs. Monitor closely to guard against burning  and remove when eggs are fully cooked (about 3-5 minutes).
  • Allow to set for a few minutes before cutting into wedges.


3 thoughts on “Beet Green and Kale Frittata”

  1. What a great and vitamin jammed recipe! Buying a cast iron skillet is top of my list and for just this purpose. I must say, your recipe has me yearning for my spring market in Westport, CT to open. We are a few weeks from harvesting the earliest greens but when they appear at my market, I will definitely make this recipe!

  2. I made this for an Easter Brunch. It was fantastc. FULL of flavor! Easy to make. This was the first thing that I made from this blog and it was a huge success. We paired the frittata with the Beet-Blueberry salad, also from this blog, and they complimented each other well. I especially likes the orange vinaigarette salad dressing. I made enough to add to my salads for the week. DE-Lish:)

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