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.
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:
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
Pressure Cooked Beet Salad
- 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.