Potato-and-Beet Greens Frittata

Potato-and-Beet Greens Frittata Recipe
Becky Luigart-Stayner; Jan Gautro


4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 188
Caloriesfromfat 42 %
Fat 8.8 g
Satfat 3.8 g
Monofat 3.1 g
Polyfat 1.1 g
Protein 14.7 g
Carbohydrate 12.1 g
Fiber 1.2 g
Cholesterol 232 mg
Iron 1.9 mg
Sodium 395 mg
Calcium 174 mg


2 cups finely chopped red potatoes (about 1 pound)
1 cup chopped beet greens
1/3 cup fat-free milk
2 tablespoons grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
3 large egg whites
1 teaspoon butter
Cooking spray
1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese
4 beet green leaves, optional


Preheat broiler.

Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 8 minutes. Add chopped beet greens; cook 2 minutes or until tender. Drain.

Combine milk and the next 5 ingredients (milk through egg whites) in a large bowl, and stir with a whisk. Stir in potato mixture. Melt butter in a medium nonstick skillet coated with cooking spray over medium heat. Pour the egg mixture into skillet; cook 15 minutes or until top is just set. Sprinkle with mozzarella.

Wrap handle of skillet with foil; broil 5 minutes or until golden brown. Garnish with beet green leaves, if desired.

Jean Kressy,

Cooking Light

March 2001
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