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
1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese
4 beet green leaves, optional
How to Make It
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.
My "meat and potatoes" husband loved this--we had it for dinner and he is looking forward to an encore tonight. I thought it could have been a little more flavorful, and will add more ground pepper and may saute some finely diced onion or shallots to add next time. I might also use Parmesan on the top instead of mozzarella, since the Parmesan would have more taste. I wasn't sure what a "medium" skillet is and opted to use my large one, which worked perfectly for the time frame specified--about 10 minutes over medium high heat on the stove, then about 5 minutes under the broiler on high with the top of the frittata about 6 inches below the heat. This is a great way to use those lovely beet greens that you get with baby beets at the farmer's market, which is why I tried it.