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I love beets. But I don’t like the greens how most people like them. I’ve seen people eat them like greens in a salad or sauté them in a little oil and eat them plain, but the texture always get me. I typically don’t like the texture of it raw OR cooked. But I had all these beet greens! And I’m not one to waste food if I can help it. So I tried this frittata.

Surprisingly, the egg whites really helped mask the typical ‘tough’ texture, although there wasn’t much different in taste to just sauteeing them plain. I liked the taste though – it was just that pesky texture.

This is also a great low calorie meal option. It’s very filling, yet one frittata was enough to keep me full for a few hours! I personally think the end result is really pretty too; can’t go wrong with colorful, yet natural, food! :)

Beet Green Frittata


1 cup 3″ long beet stalks
1/2 cup beet green leaves
1 tbs olive oil
pinch salt
4 egg whites (approximately 1/2 cup)


Clean and chop up the beet greens to have the stalks separated from the leaves. On low heat, saute the stalks for about 20 minutes, stirring occasionally. Once you add the leafy parts, cook for an additional 5 minutes, until the pieces are fully wilted. Pour the egg whites over the greens, adding salt. Cook until the egg whites are slightly browned, flipping the whole frittata over once. Put on your plate and enjoy!

~Aubree Cherie


This recipe is linked to Slightly Indulgent Tuesdays, Tasty Tuesday.

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3 Responses to Beet Green Frittata

  1. I’ve never made a fritata with just the whites before, sounds nice :)

  2. Aubree,
    I love this! I juice fresh beets in my green juice daily and am embarassed to say I NEVER saved the beet greens because I didn’t know you could eat them.

    I’m on a mission to find recipes for all my beet greens.Thanks so much!

  3. Miz Helen says:

    Hi Aubree Cherie,
    We just love beets and this is an great idea. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

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