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 cups
Slice 1 small red onion – 1/4 to 1/2 cups
Toss 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-moons
1/2 cup yellow onion – sliced into thin half-moons
Sea salt
White balsamic vinegar
Place beets in a pressure cooker and just barely cover with water
Add 1/2 tsp salt and 1 T white balsamic vinegar
Bring to pressure and cook for just 5minutes
When the pressure comes down, add the white onions and stir
Taste 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.


Katherine Miller

Katherine is the founder of As an executive health coach and master plant-powered chef, she specializes in Mbodied Mastery for ambitious professional women, empowering them to live the life they love and make their mark in the world.