Radish and Beet Greens Frittata

Too often, we find at the store beets or radishes, with their fresh greens cut off. This is a real shame, as the greens are highly nutritious and flavorful.

When I managed to find both beets and radishes with their greens attached, I’ve decided use both in one dish. While I usually use such greens in a bake, this time I was looking for a fairly quick to prepare dish, so I chose to use the greens as a base for a tasty frittata.

Once the greens were chopped and steamed, I used couscous instead of flour, as a binding agent, in order to give the frittata a more interesting texture. A bit of ground four peppers mix, nutmeg and mustard, were all the seasonings needed for the flavorful greens.

The combination of the peppery radish greens, with the earthy flavor and purple color of the beet greens, worked very well together.

The frittata is perfect for serving for lunch or brunch, with a crunchy fresh salad on the side. Try it and enjoy.

 

Makes: 8

Prep time: 25 minutes

Frying time: 12-15 minutes

 

Ingredients:

Greens from 1 bunch of beets

Greens from 1 large bunch of radishes

2 tsp salt

¼ tsp freshly ground four peppers mix

¼ tsp freshly ground nutmeg

¾ cup water

½ cup couscous (I used whole grain)

2 tsp Dijon mustard

3 L eggs

3 Tbs oil

 

1. Wash the greens thoroughly. Drain and place in a food processor bowl, fitted with the metal blade. Chop finely, cleaning the sides of the bowl once. Transfer into a microwave safe container.  (You should have about 3 cups of chopped greens. )
2. Add the water, salt, pepper and nutmeg to the greens, and mix. Microwave or steam for 3 minutes on high.
3. While the mixture is still hot, add the couscous, mix and cover with plastic wrap. Let sit for 10 minutes, until the couscous is soft, and the water absorbed. Cool to room temperature, add the eggs and mustard and mix well.
4. Heat 2 Tbs oil in a medium frying pan, over high heat. Add the greens mixture and flatten it with a spatula. Lower the heat to medium high, and fry for about 5 minutes, until the bottom is solid and crispy.
5. Carefully transfer the frittata onto a large plate. Return the pan to the heat and add the remaining 1 Tbs of oil. Turn the frittata upside down onto the pan. Lower the heat to medium, and fry for about 7-9 minutes, until the down side is crispy, and the frittata is set. Serve warm.

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