Beet green, feta and Prosciutto frittata
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: feeds 2 hungry people
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!
  • 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
  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.
Recipe by Cooksister | Food, Travel, Photography at