Beet Greens Frittata

Name: Beet Greens Frittata
Yield: 6
Ingredients: 2 tablespoons extra virgin olive oil; 1 pound beet greens, stemmed and washed thoroughly; 2 garlic cloves, minced; 8 eggs; Salt and freshly ground pepper to taste; 2 tablespoons milk

Beet Greens Frittata was pinched from <a href="http://cooking.nytimes.com/recipes/12778-beet-greens-frittata" target="_blank">cooking.nytimes.com.</a>

"The New York City Greenmarket Web site has a handy table that shows what’s available during each month of the year. It tells me, for example, that fresh beets are available from June through November, but that you can count on the greens only through September. Use whatever color beet you choose for this recipes. The red ones will be higher in anthocyanins, the pigment-based phytonutrients that are believed to have strong antioxidant properties. But yellow and pink beets have a lot going for them nutritionally as well. All beets are rich in folates, potassium and the B-complex vitamins niacin, pantothenic acid and pyridoxine. This is one of the most versatile dishes you can make with beet greens. Cut the frittata into wedges and serve as a main dish or into smaller diamonds and serve as an hors d’oeuvre. It packs well in a lunchbox, too. Featured in: Beet Greens Frittata...."

INGREDIENTS

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2 tablespoons extra virgin olive oil

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1 pound beet greens, stemmed and washed thoroughly

•

2 garlic cloves, minced

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8 eggs

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Salt and freshly ground pepper to taste

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2 tablespoons milk

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