- 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
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.