Beets are one of those items that when I pick up, I have one cooking method in mind: roasting. Roasted beets are the perfect companion for salads, grain bowls, and even omelettes. This roasted beet frittata is an adaption on an omelette I make quite a bit (and it’s perfect for multiple people.) I opt to not peel the beets and cut ahead of time but you could also roast the beets whole, peel, and then cut into chunks. Print
- 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
- Preheat oven to 400˚. Cut beets into 1/4″ 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.
- 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.
- Take beets and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set.
- Transfer skillet to oven, still at 400˚, and continue to cook until set, 8-12 minutes.
- Serve with extra blue cheese if desired.
I know that this frittata is not for everyone considering if features two polarizing foods (beets and blue cheese). However, I think there are ways and adaptions you can do to keep some of the earthy flavor even if the base items are not ones you love:
Cheese: If you are not a fan of blue cheese, try goat cheese instead. It still has the bit of earthy flavor while not overpowering.
Beets: While I wish I could convince you to keep the beets, I know the flavor is not for everyone. Try another winter root vegetable like parsnips or rutabagas (or a mix!)
Greens: Snag beets that have their greens? Add the greens to the beet frittata. A great way to add a bit more color and nutrients. (or save the beet greens for another recipe.)