So I got those beets in the CSA and apparently while beets themselves can last in cold storage for a while (who knew?), the greens need to be used quickly.
I also had a bunch of random bits and pieces left in the fridge that needed to be used up before they went bad and not a lot of time to make dinner. (Actually I probably shouldn’t even be posting (but this is more fun) considering I’m freaking out right now about my Finance Midterm Monday and Operations ManagementMmidterm on Wednesday, eek!)
So I wanted something quick, easy, and that used up as many items in my fridge as possible – the winner is: frittata!
I used a 12 inch nonstick oven safe pan because I wanted to be able to put it in the broiler at the end to brown up the top and melt the cheese a bit. If you don’t have a pan like that, you could easily just combine all of the cooked ingredients in a baking dish and bake it for around 30 minutes.
If you don’t have the same ingredients I do, don’t worry about it. Just use whatever you have, that’s why frittatas rock because you can throw anything you want into them and they usually end up tasty.
Fridge Cleaning Frittata
Serves 4 – Time: 20 – 25 minutes
- 5 eggs
- 3 egg whites
- 1/2 cup fat free cottage cheese
- 2 Tablespoons fat free milk
- 3 – 4 slices of center cut bacon
- 3 teaspoons salt-free Italian seasoning, or to taste
- 1 1/2 teaspoons crushed red pepper
- 1 teaspoon dried basil
- Salt and Pepper, to taste
- 1 leek, thinly sliced (left from last week’s CSA)
- 2 garlic cloves, minced
- 2 cup beet greens, sliced, stems and leaves separated
- 1 yellow squash, small dice (from last week’s cookout)
- 1 green pepper, small dice (from last week’s CSA)
- 1 cup cooked rice – I used a mix of wild rice & brown rice that was in the fridge (I had made it Tuesday to eat with the Indian meal but since I messed that up we still had the rice in the fridge)
- 1 tomato, sliced
- 1/4 cup shredded parmesean (I used a 3 cheese blend from Whole Foods that I had in the fridge)
Preheat broiler. Beat together eggs, egg whites, cottage cheese and milk. Season with salt and pepper (you could also throw in a bit of hot sauce at this point or any other seasonings you might want to add).
Slice beet greens, separate stems and leaves in different bowls. Make sure each is washed well (I used my salad spinner).
Clean and slice the leek, wash well. Put leek in bowl with beet green stems. Mince two cloves of garlic, put in bowl with leek and stems.
In another bowl, combine squash, green pepper, and seasonings.
Cook bacon, remove from skillet and allow to drain on a plate covered with paper towels. Reserve two tablespoons of bacon dripping and discard the rest. Sauté leek, stems, and garlic for about 2 minutes in reserved bacon drippings.
Add in squash, green pepper, and seasonings. Sauté for an additional 2 minutes or until the squash is done to your liking.
Add in beet green leaves, toss until slightly wilted. Add in rice and heat through.
Pour in egg mixture, allow to cook until the frittata is pulling away from the sides of the pan and the bottom is lightly browned. Top with sliced tomatoes and shredded cheese. Put in oven and broil for about 3 – 5 minutes until the cheese is melted and the frittata is set.
Divide into four servings. Top with hot sauce if you like.
My husband loved this (probably because it had bacon in it). Also the rice turned pink from the beet greens which was actually kind of fun. It was a bit weird, because to me, it almost tasted like there were potatoes in it? But hey, it was still super tasty and accomplished my goal of cleaning out the fridge and having a quick and healthy dinner. I served some leftover pineapple on the side and it was a perfect breakfast for dinner meal. We saved the other two servings for breakfast on Sunday morning (yay for me thinking ahead since I’m dead serious into studying right now).
Oh and I’ve been meaning to start putting in nutritional info but I haven’t had the time since I have to type the recipe into the program to figure it out, but I managed to do it for this one.