Stovetop Frittata with Beet Salad Recipe

You can make a quick and elegant stovetop frittata using leftovers and a few eggs – pair with a refreshing beet salad that can be pulled out of the fridge last minute and you have a winning combination that will wow your taste buds and your health.

Stovetop Frittata 

Serves 2

Use this method for beautiful frittatas that are even quicker than the oven variety. I use pasture raised organic eggs for the most humane and better nutrition

Heat up a 9 inch skillet on a medium flame, add a little oil making sure to coat the sides.
Beat 4 eggs until evenly yellow.
Pour the eggs in the hot skillet and add leftover grain or bean salad, or 2 heaping cups mixed chopped veggies and herbs.
Turn heat down too low, cover and when mostly set around the edges, slide onto a plate.
Now place the pan on top and flip over.
Continue cooking until the middle is set.
Cut the frittata in half and serve with cold beet salad.

Beet Salad 3 ways:

Marinated Beet Salad

Make this the night before for best taste – it gets better after a few days in the fridge!
Slice up one vidalia onion into thin wedges
Slice fresh beets into 1/4 inch half-moons.
Toss together with herb salt and some white balsamic vinegar – let marinate overnight.

Raw Beet Salad

Grate 1 large beet – 1 1/2 to 2 cupsSlice 1 small red onion – 1/4 to 1/2 cupsToss together with salt, olive oil, and white balsamic vinegar to taste – let sit for 20 minutes or more to let the flavors develop

Pressure Cooked Beet Salad

2 cups beets – sliced into 1/4 – 1/2 inch thick half-moons1/2 cup yellow onion – sliced into thin half-moonsSea saltWhite balsamic vinegarPlace beets in a pressure cooker and just barely cover with waterAdd 1/2 tsp salt and 1 T white balsamic vinegarBring to pressure and cook for just 5minutesWhen the pressure comes down, add the white onions and stirTaste and add more vinegar or salt as needed


  • If you also have beet greens, you can cook them briefly and then toss them into any of these salads – they don’t marinate as well raw when they are raw…
  • In summer I like these recipes best when they are chilled in the fridge before eating
  • The onions turn a deep red and add big flavor to the beets
  • Make sure to eat the brine leftover from these salads – add to fizzy water, soups, or use to make a dressing…

And COME CHECK OUT THIS 5-Day Challenge – Eat. Your. Veggies.