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Beet green, feta and Prosciutto frittata

by Jeanne Horak on November 27, 2014 20 Comments in Breakfast & brunch, Eggs, Recipes

A few years ago I wrote  a Thanksgiving post which listed the ten things that I was thankful for at the time.  Reading back over it, it is comforting to see that most of the things I was thankful for back then ate still the things for which I am most profoundly thankful. But reading the first point sent a little shiver down my spine:

“Every morning I open my eyes, swing my legs out of bed, stand up and walk to the bathroom without having to think about or doubt the possibility of any part of that process. And every morning I am thankful, because thousands of people can’t do this.”

Because you see, for a large chunk of this year, I was not able to swing my legs carelessly out of bed and walk anywhere, because broken femurs do not take kindly to being casually swung out of bed at all.

In the wake of my skiing accident, I have had a lot of time alone to think, reflect and acknowledge the ways in which I count myself as extremely lucky, illogical as that may sound.  I have also had a lot of time to marvel at the sheer number of people, most of whom had never met me, whose actions made it possible for me to be rescued, treated, returned to England and to recover as fully as I have.

 

BeetGreensWhole

 

On the day when many of my readers are celebrating Thanksgiving, I am going to take a moment to express my deep thankfulness for…

… the speed with which the French paramedics got to me, and the care they took despite a massive language barrier to make sure I was as comfortable and as reassured as I could be. One paramedic skiied down beside my stretcher so that I could see her face all the way and catch her attention if anything went wrong.

…  for the fact that I was not skiing alone, as I often do, and that Nick was by my side within seconds of my fall and stayed with me while I lay on the snow for an hour, cradling my head and trying to keep me warm; and for my friend Caro who had known me for barely 48 hours and skiied down to the first aid centre to be with me while Nick drove the car there.

…  for my unplanned ketamine trip, which allowed the doctor to get my ski boots off and get me into the helicopter; and for the pilots who flew the rescue helicopter to Avoriaz to pick me up in cloudy, windy mountain weather

… for the fact that the accident happened in a country with an incredible first-world emergency and hospital system, and that I had proper travel insurance that covered all my medical costs.  A word of advice: helicopter evacuations do not come cheap!

… for the experience and skill of the orthopaedic surgeon who happened to be on duty and who operated on me that night, leaving me with amazingly little scarring and a leg that is neither longer/shorter than the other, nor rotated inwards of outwards

… for the skill and compassion of the exhausted anaesthetist (she later told me she had worked a 16 hour shift) who elected to give me a femoral nerve block to minimise my pain during and after surgery

… for the fact that I was not allergic to any of the drugs that I was given – it was my first anaesthetic ever and as they put me under I was convinced that I was going to die on the table.

… for the nurses who cared for me for a week, especially the one who would massage my lower legs at night before bed, and the one who washed my hair for me on the 3rd day after the operation.

 

BeetGreensChopped

 

… for the friends in France and Switzerland who respectively lent me their kid’s laptop and a stack of DVDs; spent their day off driving for over an hour to come and see me; took time off from their own ski trip to come and visit me in hospital; or kept visiting with food parcels of bone-friendly food and bought me a dress to go home in.  You all know who you are AND YOU ROCK.

… for the secretary at a London private hospital who, when my private medical insurance baulked at admitting me back in the UK,  made me a promise that she would check her e-mail at the weekend to make sure I was not left on a limb – and she did.

… for the surgeon in the UK who had himself been injured abroad and understood my panic at the uncertainty of my return, and wrote a letter persuasive enough to get the medical insurers to admit me when I got back to the UK, just so I could get mobile on crutches and Nick could make our house disabled-friendly

… for the kind but firm physio who taught me, through floods of tears (mine, not hers!), how to walk up stairs on crutches – an essential post-operative life-skill.

… for the NHS staff who came to my house once a week to walk up and down the road with me, so I would not end up scared of going outside.

… for Nick who shopped and cooked and cleaned (mostly!) without complaint while I could not.

… for my employer and colleagues who ensured that I could take off all the time from work that I needed to focus on complete recovery.

… for my amazing friends and family in London and around the globe who visited, called, e-mailed, sent gifts, cooked meals and generally lifted my spirits. I would be lost without you.

I am also grateful for the fact that after 4 years on the waiting list, Nick finally got the allotment he always wanted last year, and for all the amazing produce that he has been growing within a 5 minute walk from my kitchen. Apart from things just tasting better when eaten a matter of hours after harvest, it has also meant that we get to eat the stuff that the supermarkets usually discard – witness my braised radishes on their greens; or my radish greens pesto. The other greens that we have been overdosing on are beet greens – packed with the same health benefits as the beets themselves (hello, Vitamin K powerhouse!), tasting similar to earthy spinach, and of course sporting those spectacularly coloured stems. I often use them as an alternative to rainbow chard, but a couple of weekends ago I decided to try them out in a frittata. Beet and feta (or goat’s cheese if you prefer) is a classic flavour combination and the crunchy shards of Prosciutto add textural interest as well as a staccato notes of umami.  Served with a mixed salad, this frittata will give you all kinds of reasons to be thankful.

HAPPY THANKSGIVING!

 

BeetGreenFrittataFSlice

 

 

5.0 from 3 reviews
Beet green, feta and Prosciutto frittata
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Beet greens are a highly underrated vegetable with a taste like a cross between a beetroot and spinach. Here, they combine beautifully with the salty flavours of feta and Prosciutto to make a simple yet elegant frittata - perfect for brunch or a light lunch!
Author: Jeanne Horak-Druiff
Recipe type: Brunch
Serves: feeds 2 hungry people
Ingredients
  • about 20 beet leaves with stems
  • 1 large onion, diced
  • 1 clove garlic, minced
  • olive oil
  • butter
  • 4 large (or 5 medium) eggs
  • 50ml milk or single cream
  • salt, pepper and dried herbs to taste
  • 150g feta cheese, crumbled
  • 50 g Prosciutto, torn into bite-sized chunks
Instructions
  1. Rinse the beet greens thoroughly and chop the stems and leaves into 0.5cm strips.
  2. Heat a couple of tablespoons of olive oil in a large pan (preferably cast iron and non-stick - it will go under the grill later!) and add the onion, garlic and beet stems. Sautée the onions, beet stems and garlic till the onions and beet stems are softened, then add the beet leaves and sautée till wilted.
  3. In the meantime, beat the eggs together with the milk, salt, pepper and dried herbs of your choice. Pre-heat the grill to 200C.
  4. Melt a knob of butter in the pan with the greens, then carefully pour the egg mix into the pan on top of the beet greens and stir if necessary to make sure the greens are equally distributed. Scatter the feta evenly over the top of the egg. Continue to cook until the frittata is bubbling, the base is set and the edges browning, but the top is still a little runny.
  5. Scatter the Prosciutto over the top of the frittata and place the pan under the grill until the top is just set and the Prosciutto is crisp.
  6. Serve immediately with a mixed salad.
Wordpress Recipe Plugin by EasyRecipe
3.2.2802

 

If you are in the mood for some further frittata action, check out these frittata recipes from other bloggers:

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  1. Dannii @ Hungry Healthy Happy says

    November 28, 2014 at 9:59 am

    This looks delicious.
    I love making frittatas, as they are a good way to easily get more veg in to your diet.

    Reply
  2. Kavey says

    November 28, 2014 at 10:12 am

    A beautiful post, Jeanne. Always so inspiring how you are able to be thankful even after such a difficult few months. And the fact that you have so many friends who help you is because you cultivate the friendships and value them, and that’s how they grow. Lovely read. x

    Reply
  3. Elizabeth says

    November 28, 2014 at 10:13 am

    Oh my goodness I had no idea you’d had such a terrible accident! How frightening! I can see why you are thankful for all the things you are though, that really does put things in perspective. Thank you for sharing, and thank you for this gorgeous frittata recipe

    Reply
  4. Rosa says

    November 28, 2014 at 11:33 am

    A post and mouthwatering frittata! I am thankful for lovely bloggers like you who make me smile, think and always make me hungry. 😉

    Cheers,

    Rosa

    Reply
    • Rosa says

      November 28, 2014 at 11:34 am

      Sorry, I meant: “A beautiful post”…

      Reply
  5. Caro says

    November 28, 2014 at 11:58 am

    Inspiring writing, you remind us that we have so much to be grateful for. One of the things I am grateful for this year is meeting my new friend Jeanne! This recipe looks really good too – look forward to trying this, and I could maybe try using local french goats cheese and the jambon cru of our region to turn it a little savoyard!! x

    Reply
  6. Rosana, Hot&Chilli Food and Travel Blog says

    November 28, 2014 at 12:38 pm

    Fabulous post Jeanne. I am thankful that you are my friend and the sporadic supplies from yours and Nick’s allotment! Always very welcome! The frittata looks good too. Cheers lovely!

    Reply
  7. David Coulson-Lowes says

    November 28, 2014 at 4:29 pm

    A really humbling story and I was just looking for a something good to cook!

    I love cooking with fresh veg but the reality is sometimes you just can’t get a wide enough variety so end up with something sub-standard. A recipe like this allows you to use this type of veg rather than it going to the compost bin and it tastes great! Also a brilliant way to get my little one to eat veg.

    Reply
  8. laura@howtocookgoodfood says

    November 28, 2014 at 7:57 pm

    Reading this makes me realise just how truly awful your skiing experience was. I always fear this happening and I cannot imagine how terrifying the ordeal must have been but I am so pleased you have survived and had such good care. I can imagine that eating good healthy food can only help and great you have got your allotment to enjoy the freshest of produce, what a treat it can be although we have become very lax on ours, everything tastes wonderful especially the greens and the soft fruits!

    Reply
  9. Lynn says

    November 29, 2014 at 3:06 am

    Touching and tasty, a refreshing post. I read about your ski accident but went back today and re-read it-wow. Getting to what really matters, the people in our lives. Your descriptions of the stages of getting down the mountain, to the hospital and back to the UK, and those who helped you along the way is warming.

    Very fond of the three main ingredients on your frittata too. Looks like it will more than satiate in-law tummies during the holidays!

    Reply
  10. kellie@foodtoglow says

    November 29, 2014 at 3:06 pm

    What a lovely, uplifting post. A real treat to read after just reading (and seeing online) the truly dreadful and ridiculous outcomes of Black Friday here in the UK (why??). A lovely recipe too. I’m glad you are fully mended Jeanne, and that you have your long-awaited allotment. you’ve been putting it to terrific and tasty use, too. 🙂

    Reply
  11. Fiver Feeds says

    November 29, 2014 at 7:54 pm

    I can’t believe it only takes 20 minutes to make this lovely frittata!

    Reply
  12. Jen @ Blue Kitchen Bakes says

    November 29, 2014 at 9:09 pm

    Wonderful post Jeanne, I knew you had broken your leg but I didn’t realise how badly you were injured, certainly a lot to be thankful for.
    A very delicious looking frittata too, there’s nothing better than being able to use fresh produce moments after harvesting it.

    Reply
  13. Sally - My Custard Pie says

    November 30, 2014 at 10:29 am

    Thanks for this reminder to use the greens from radishes and beetroots. Perfect timing as our farmers’ market started its new season this week. Glad you are fully mended Jeanne.

    Reply
  14. Clara says

    November 30, 2014 at 5:30 pm

    Hi: So sorry about your situation. But despite the bad femur you have been able to make this inspiring post and we are thankful to you. Many thanks also o your rescuers, the first responders and your friends.

    Reply
  15. KalynsKitchen says

    November 30, 2014 at 11:34 pm

    I’m so glad you have recovered so well, what an ordeal. And definitely we all have a lot to be thankful for.

    Reply
  16. Simone says

    December 1, 2014 at 6:57 am

    O wow Jeanne… Now that’s what I call a proper thanksgiving ! And gives me an insight into the misery that goes behind all those thanks… So happy you recovered fully! Hugs Simone. And that frittata looks delicious too…:)

    Reply
  17. Mardi (eat. live. travel. write.) says

    December 2, 2014 at 10:41 am

    Jeanne, what a beautiful post. Thank you for stopping to take the time to think about all these things you are thankful for. You really were very lucky indeed (well, not so lucky to fall in the first place but…) and it’s a heartwarming read. Also – allotment? SO cool. Glad you’re back on your feet again. Thanks for this lovely read.

    Reply
  18. Lucy -BakingQueen74 says

    December 6, 2014 at 8:20 pm

    This looks really good, I love a frittata as you can put loads of veg in, and they are so low in fat

    Reply
  19. Meeta says

    December 16, 2014 at 10:49 am

    It has been an eventful year for you – and it seems our Borgness will always keep us connected – in sickness and health. You always remind me to keep the greens of radishes and beets … love this!

    Reply
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Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

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Jersey-royals-salmon-salad2 © Jeanne Horak 2019

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