Roasted Veggie and Greens Frittata

Roasted Veggie Frittata

Roasted Veggie Frittata

1 red pepper, diced 1.5″
1/2 red onion, diced 1.5″

1/2 tomato, diced 1.5″
4 scallions, diced 1.5″
1 portobello mushroom, diced 1.5″
3 cloves Garlic, minced
2-3 Tbsp Grapeseed oil

6 Eggs
1/2 cup Half n Half
1/2 cup Cheddar Cheese

2 Tbsp Cream Cheese

Sea salt
Fresh ground pepper

Greens from 1 bunch Beets


This recipe started as an adventure in using left overs and produce I needed to use before it went bad.  I adapted Ina Garten’s Roasted Veggie Frittata Recipe and surprised myself with how delicious the results were!  There are a few steps, but don’t be intimidated!

Step 1:

Preheat oven to 425 degrees.

Roast Onions, Scallions, Tomatoes, Red Pepper, Mushrooms and Garlic in an 8×10 or similarily sized pan tossed with 2 Tbsp Grapeseed Oil, Salt and Pepper.  Cook for 25-30 minutes until onions have carmelized and remove from oven.  Then reduce oven heat to 350.

Step 2: While veggies are roasting…

Mix Eggs, Half n Half, Cheeses with a pinch of Sea Salt and fresh ground Pepper in a large bowl.  Whisk until all ingredients are mixed thoroughly.


Step 3: The final step!

Pour remaining 1 Tbsp Oil into the roasting pan that veggies are in, so that the bottom of the pan is greased to prevent sticking.  Now add beet greens and then pour egg mixture over all of the veggies.  Stir if necessary to make sure everything is evenly distributed and coated with egg.

Cook at 350 for around 30 minutes until edges of the frittata start to brown.  If you want you can add some extra cheese on top of the dish at this point and allow to cook for another 5-10 minutes.  As I am rather particular about how I like my eggs cooked (well) I left this in the oven a bit longer to make sure I had the consistency I wanted.  Since all of our ovens are slightly different I would encourage you to make sure that your frittata is cooked all the way through and well, which may take longer than the time I have estimated here.

Now that I know how simple this is to make, I will be sure to be getting creative with my brunches in the future and look forward to sharing more frittatas with you!

Note: Most recipes will have you start your frittata on the stove top and then transfer it to the oven… but I do not have many oven safe frying pans, so I got a little creative, which thankfully worked!

Spicy Garlic & Ginger Greens

Garlic & Ginger Greens with Savory Quinoa

Garlic & Ginger Greens with Savory Quinoa

Adapted from Spicy Mustard Greens in Fast, Fresh & Green by Suzie Middleton

Kosher Salt

1 Lb Greens (Turnip and Beet Greens) washed, stem removed, and ripped into bite sized pieces

1/2 Cup Half and Half (recipe calls for heavy cream)

3 Large Garlic cloves, smashed

4 slices fresh Ginger, 1/4 inch, smashed

Step 1: Bring a large pot of salted water to boil.  Add cleaned, de-stemmed, and ripped greens into boiling water.

Step 2: Cook greens on Medium heat, simmering for 4-6 minutes (depending on their texture, thicker greens need to be cooked longer).  Then remove from pot, either wash with cold water or place in ice bath to cool, and allow to drain.

Step 3:While greens are cooking smash Garlic and Ginger in one of many ways- either use a garlic press to press garlic and use a medium grater to grate ginger, use a mortar and pestle to grind ingredients, OR use a meat tenderizer and some saran wrap to tenderize your aromatics nicely. I used a mortar and pestle since I recently got one, but there are many ways to smash your ingredients.  I’d love to hear about your most creative smashing techniques!!!

Step 4: While greens are draining, combine half and half, Garlic and Ginger in a small saucepan and bring to a boil.  Reduce to a simmer and cook cream until reduced significantly and thicker in texture 3-5 minutes.  Remove from heat.

Step 5: Wring out all greens, making sure to remove as much water as possible!  Add greens to pot with cream, garlic and ginger and place over medium-low heat to combine.

Step 6: Heat and stir greens until all ingredients are evenly mixed and warmed (but not longer, as the greens will begin to release liquid with more cooking).  Add Salt and fresh Pepper for taste and serve!

Pictured above with my Savory Quinoa!

Kale and Beet Greens with Roasted Pine Nuts

adapted from

1 bunch Kale

leaves of 1 bunch of Beets

1 small red onion, chopped

2 cloves Garlic, minced

1/8 cup Olive Oil (or oil of your choice)

1/4 cup pine nuts toasted

The original recipe calls for only Kale, but as I had beet greens I wanted to use I added them to the recipe.  Most people don’t cook the Beet greens once they are done with the beets, however they are yummy and good for you and should not be wasted!

First step is to toast pine nuts by placing them on a shallow baking pan for 5-10 minutes in the oven at 350.  I found that five minutes was more than enough to get a beautiful golden pine nuts.  Any longer and they start to turn brown and burn.


Then take greens,  remove the hard stems (using a knife or your hands, whatever you prefer- I tend to use my hands) and tear leaves into decently sized pieces.


Heat oil in a heavy large pot over medium high heat.  Add minced Garlic and Chopped onions and saute until onions are soft and fragrant (about 6 minutes).  Add half of the greens and cook until wilted, about 2-3 minutes, make sure to toss often to prevent overcooking.  Add the rest of the greens and half of the toasted pine nuts and cook for another 3 minutes, continuing to toss.  The greens should still be bright and vibrant looking, but tender.  Remove from heat and add salt and pepper for taste.  Transfer to a bowl, sprinkle with remaining pine nuts and serve!

I like to eat this as a cold leftover and find it to be as tasty as when heated.  I combined this dish with the roasted beets and squash for a complete and filling meal.