I’m settling quite nicely into homeownership, getting a feel for my new surroundings, including the heart of the home, my kitchen. This house is bright, with large windows allowing that almost-summer sun to come in at full blast – ideal for someone who takes photos of food for business (and pleasure) on a daily basis.
Once I had unpacked the kitchen (which took 8 hours), I located the tools I needed to begin cooking again. I’ve been looking to quick and easy recipe ideas for breakfasts, lunches and dinners as I catch up on work and tackle a few house projects, and frittata answered my calls. This healthy egg recipe lends itself well to any meal; is delicious warm, room temperature or chilled; and a simple salad or slice of sourdough is all you need to round it out.
Frittata is versatile, allowing for a change of vegetables to mirror the change of seasons. Here, I’ve used late-spring produce in the form of roasted golden beets and their greens, fresh mint (you can use any leafy fresh herb you have) and a sprinkle of chive blossoms which add both beauty and a mild onion flavour. To feed a larger group, increase both the amount of eggs and cooking time. I’ve utilized them as more of a binder for what’s always the star of the show for me, the vegetables.
I’m looking forward to many more meals to come out of my sunshiny new kitchen, capturing them to share with you.
If you need to serve more people increase the amount of eggs and cooking time (and therefore, the size of your pan). Use whatever vegetables and herbs are in season, and switch up the cheese for one you adore.
Serve With: Avocado toast and a side salad
- 3 golden or red beets, greens reserved
- 2 tablespoons extra-virgin olive oil
- 1 bunch beet greens (from golden beets, above) or ½ bunch swiss chard, stems diced, leaves sliced
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup chopped fresh mint
- ½ cup coconut milk or whole milk
- ¼ tsp salt
- Ground black pepper, to taste
- 2 ounces goat cheese, crumbled
- Chive flowers, to garnish (optional)
- Preheat oven to 400ºF. Crunch beets up in a foil ball in a single layer, place on a baking sheet and roast for 50 minutes to 1 hour 30 minutes (depending on size), until tender. Cool until you can comfortable handle them and slice in medium pieces.
- Line an 8- or 9-inch pie plate or ovenproof cast-iron skillet with parchment paper. Lower oven heat to 375ºF.
- In a medium saucepan, heat oil over medium. Sauté beet greens and garlic until dark green and cooked down slightly, 3 to 5 minutes. Mix in roasted beet pieces. Transfer to prepared pie plate or skillet, distributing evening to fill.
- In a medium bowl, whisk eggs, mint, milk, salt and pepper. Slowly pour onto cooked vegetables; jiggle plan to evenly distribute. Dot top with goat cheese.
- Bake for 25 to 30 minutes, until puffed in the centre, beginning to brown on top, and dry to the touch.
- Slice and serve with a side salad and/or sourdough bread with mashed avocado on top.