Roasted Beet and Blue Cheese Frittata
Roasted Beet and Blue Cheese Frittata

Roasted Beet and Blue Cheese Frittata

Roasted Beet and Blue Cheese Frittata

Roasted Beet and Blue Cheese Frittata

(I’m a bit low on words this week. However, I have a facebook giveaway going on that ends tonight. Pop over and comment the facebook status to possibly win a pizza stone!)

Roasted Beet and Blue Cheese Frittata
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Serves: 3-4
 
Ingredients
  • 4 medium beets, a mix of red and gold
  • 2 tablespoons olive oil, divided
  • 6 large eggs
  • ¾ cup whole milk
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ cup crumbled blue cheese
Instructions
  1. Preheat oven to 400˚. Cut beets into ¼" slices and toss with 1 tablespoon olive oil (toss gold separate from red if you do not want the color to bleed). Spread out in a single layer on a baking tray covered with parchment paper. Roast until tender, 20-25 minutes.
  2. Once beets are close to being tender, heat 1 tablespoon olive oil in an 8″ cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and let cook for 2-3 minutes.
  3. Take beets and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set.
  4. Transfer skillet to oven, still at 400˚, and continue to cook until set, 8-12 minutes.
  5. Serve with extra blue cheese if desired.
 

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