Potato-and-Beet Greens Frittata

  • GayleR Posted: 06/09/10
    Worthy of a Special Occasion

    I didn't have any problems with mushy potatoes like the previous reviewer. My problem was that the frittata burned before the top set. Also I didn't like the flavor much. Won't make again.

  • SusanK99 Posted: 02/26/12
    Worthy of a Special Occasion

    Well liked. Made it a couple of times now. Step 3 takes more like 20 minutes to cook. Easy to make.

  • Obiesmom Posted: 05/27/14
    Worthy of a Special Occasion

    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.

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