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.
For the basic recipe, go here. For the how to, go here. For tips, go here.
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.