Fresh from the garden this morning: yellow squash, zucchini, beets + beet greens. Saturday mornings in spring are best spent with a bit of time roaming the garden, seeing what's brand new, eyeing it all lovingly/hungrily while sipping coffee and brainstorming breakfast. We planted our garden a little early this year (we were impatient and eager...) so lots of things are growing in already all at once. I get unspeakably happy when I gaze out the porch door everyday and see the squash climbing a little higher...the chard getting more lush and colorful...and the tomatoes bursting out of their frail little cages. We can't bear to waste anything, so harvesting and throwing as many veggies in every single meal is most welcome. This morning, I was craving a fresh garden veggie frittata, and the garden was bountiful and generous to oblige. 

Beets and beet greens are probably my absolute favorite garden veggie. I love them. Everything about them. And I especially love how they turn everything a sweet shade of pink. They contain almost every nutrient I crave (and need), including vitamin C, folate, magnesium and a bit of iron. They're also one of the best vegetables to support liver detoxification (especially phase-2 liver detox) and are jam packed with antioxidants. Also, they're naturally sweet and make a great roasted "chip" for this potato intolerant girl. So we planted something like 100+ beets in the garden this year. And I'm sure we'll go through every single one. 



This frittata recipe is extremely generous and welcoming to pretty much any veggies you have in your fridge and is perfect to batch cook on a Sunday to enjoy for the entire week. Optional add in's include mushrooms, red peppers, broccoli, scallions, chives, spinach, and cauliflower. Make sure to wash all fresh veggies well and pat dry slightly . 

Garden Veggie Frittata + Sautéed Beet Greens

10 eggs
4 small beets cubed and peeled
1 small yellow squash, cubed
1 medium zucchini, cubed
1/2 cup coarsely chopped red onion
1/4 cup nutritional yeast
1 tbsp fresh dill
1 tbsp ghee
pepper, salt, garlic powder to taste
2 heaping cups beet greens, coarsely chopped
1 tsp garlic powder
1 tsp turmeric powder
1 tbsp olive oil
Serves 8

For the Frittata:

Pre-heat oven to 425F. Rinse the beets well, chop off the greens and peel. In a large skillet, heat the ghee and add the cubed and peeled beets. Sauté on medium heat, covered, until just tender (about 10 minutes). Add the cubed squash and zucchini and onion. Mix and saute for another 5-7 minutes, covered, until the squash is just tender. Remove from heat and add to a deep dish pie pan or cast iron skillet. In a separate bowl, add the 10 eggs, nutritional yeast dill, pepper, salt and garlic powder. Whisk with a hand mixer until richly yellow and thick, about 60 seconds. Pour the egg mixture over the vegetables in the pie pan. Place on the center oven rack and let cook for 25-27 minutes. Remove from heat and let cool 10 minutes before serving. 

For the Beet Greens:

Coarsely chop about 2 cups of beet greens. In the same skillet, heat 1 tbsp olive oil then add the beet greens, turmeric, garlic and sauté on medium heat, covered, for about 10 minutes, stirring occasionally. Remove from heat and serve immediately alongside the frittata.