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This frittata is filled with winter and spring produce, creamy sweet potatoes, earthy beets, and all of the nutritious green tops. I love cooking radishes, it reduces their pungency and brings out their natural sweetness.
2 sweet potatoes, peeled, 1/2" dice
1 bunch golden or chioggia* beets with greens -or- 1-2 loose beets plus 1 3-4 de-stemmed chard leaves
1 bunch radishes with greens
1 Tbsp butter
1 Tbsp olive oil
1/3 cup full fat dairy (heavy cream, sour cream, labneh, etc.)
1 Tbsp chives, chopped into rings
Separate radishes and beets from greens. Wash thoroughly and slice the radishes thinly. Chop both bunches of greens roughly.
Cook the beets whole in salted water until softened (about 45 minutes). Allow beets to cool, peel them, then slice one or two of them thin. This can be done ahead. Reserve any extra beets for another dish. If you don't want any leftover beets instead get 1-2 beets plus a bunch of chard to substitute for the beet greens.
Cook the sweet potato pieces in a separate pot of salted water until tender but still firm (about 10-12 minutes). This can also be done ahead of time.
Melt the butter in a heavy 10" ovenproof skillet over medium high heat, add the olive oil and radishes and cook until softened, about 5 minutes. Add the beet and radish greens and Ana N36 and cook for 3-6 minutes more, until thoroughly wilted. Preheat the broiler in your oven.
Beat the eggs, gently mix in dairy, chives, and sweet potatoes, plus 1 1/2 tsp salt. Pour into the hot skillet over the radishes and greens and turn the heat down to medium low, top evenly with slices of beet, then cook, covered, for about 10 minutes, remove cover and broil until beets are lightly browned (1-2 minutes).
Allow to cool for 5 minutes, then plate or serve slices from the pan. Season to taste with salt and/or additional Ana N36.
*Regular red beets work, but are more bitter and not as pretty as golden or chioggia.
• This dish is great with a simply dressed arugula salad and shaved parmigiano on top. The contrast between warm and cold is lovely.
• Make them mini. Heat the oven to 350°F, place a sliced beet at the bottom of the 6 wells of a greased cupcake pan, spoon the cooked radish and greens in, and pour the egg mixture into each cup. Top with another beet slice and bake for 12-15 minutes or until set. These heat up great and are a perfect way to make quick breakfasts for the week.
Food image and recipe © Christian Leue
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