Have a surplus of beets and asparagus from your CSA box that you don’t know what to do with? Or are you looking for a healthy, spring-time brunch or dinner recipe? Either way you’re going to love this frittata! Fresh beets and asparagus are roasted until tender then layered into a feta cheese-studded egg base. The result: a light, healthy meal with the subtle sweetness of the vegetables being center stage.
Over Memorial Day weekend we went down to New Jersey with a group of friends to house/dog-sit. Besides getting in some hiking and serious croquet competitions (yes, croquet), we also got to take home a bunch of beets and asparagus that my friend’s mom got in her CSA box but wasn’t going to get to in time. It was almost like Christmas. Immediately I started brainstorming recipe ideas. Naturally I made my favorite beet burgers, but I also wanted to come up with something that would really showcase the vegetables. Once getting home and seeing a carton full of eggs and our new cast-iron skillet I knew a frittata had to be made.
Usually I love playing around with spices, but since my goal was to have the natural sweetness of the vegetables come through, I went with the classic salt and pepper. When you make this, I beg you to please not add any additional seasonings and trust me on this one. It’s also key that you don’t skip roasting the vegetables!
To keep things simple, I served this frittata with a couple slices of multi-grain sourdough toast topped with homemade strawberry rhubarb jam that I picked up from a local farm. It would also go great with a spinach salad if having it for dinner or maybe some muffins and a fruit salad if serving it at brunch.
Can you believe it’s already June?! I’m beyond excited to finally pack my sweaters safely away and break out the sundresses and shorts. Summer here we come!
So here’s a toast to the weather finally getting a little toasty out!
- ½ bunch asparagus
- 3 small beets
- 1.5 Tbs olive oil
- 6 large eggs
- ¾ cup unsweetened almond milk
- ¼ cup feta cheese
- ¼ tsp salt
- ½ tsp black pepper
- Preheat oven to 400°F. While oven pre-heats, peel beets and slice into thin rounds. Toss asparagus and beets in olive oil and place on a lined baking sheet in a single layer. Roast veggies for 15-20 minutes, or until tender. Note: the asparagus may roast faster than the beets if your stalks are on the thinner side. Do not turn off the oven after removing the veggies!
- While the asparagus and beets cool down a bit, heat last ½ tbs of olive oil in an 8” cast iron skillet over medium heat. In a medium bowl, whisk together milk, cheese, eggs, salt, and pepper. Pour mixture into heated skillet and cook for 2-3 minutes.
- While eggs are cooking, cut asparagus first in half length-wise then horizontally into quarters. If you want more of a texture, skip cutting them length-wise and just quarter the stalks. Add roasted vegetables to egg mixture and cook 2-3 more minutes, or until the bottom begins to set.
- Transfer skillet to oven and cook 8-10 minutes, or until set.
- Nutrition for 1/3 of recipe: 290 calories, 20 g fat, 13 g Carbohydrate, 4 g Fiber, 17 g Protein