Thursday, September 29, 2011

Curried Beet Greens Frittata

Ok, so this is Frittata post number eight. What can I say? I love to make them, and each one is different from the one before. Some are better than others, but I must say they are all delicious. And eight is a mere fraction of the total that I have made since I discovered them. I owe the friend who asked me if I had a good frittata recipe a boatload of thanks, given how many I have made and how much I love them.

This weekend's was no exception. I was at the Green Market, mostly looking for tomatoes and basil so my co-worker and I could make those last batches of marinara sauce and pesto, when I saw the most beautiful bunch of beets. They just had to come home with me. I put the beets in the crisper and steamed the greens so I could put them into my Sunday breakfast.

How did I steam the greens? It couldn't be easier. I rinsed them and then cut off the stems and set them aside for later use. I put a saucepan on the stove and turned the heat on to medium so it would heat up some. Then I put the rinsed greens in the pan, turned it to low, and let it cook for about ten minutes. That's all it takes. Then I made my frittata.

I cook the stems from the greens with the onions and garlic in olive oil. I love how they turn everything red. I let them cook until they are soft, and then I add the faster cooking greens toward the end, so they don't overcook. It wasn't until after the onions and stem ends were cooking that I decided to make this a curried frittata, so I inserted some mustard seeds and a spoonful of tandoori masala and let them cook for a minute or two before I added the greens.

I used my new technique of adding the vegetables to the three beaten eggs, tempering them with a little bit of the hot mixture before adding the rest and then pouring everything back into the pan after adding a little bit of butter (to help keep it from sticking and for that little boost of flavor.)

After I flipped it, I covered the top with a mix of Parmigiana Reggiano and Pecorino Romano cheeses. As usual, it was delicious.
For the basic recipe, go here. For the how to, go here. For tips, go here.

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