Gwyneth Paltrow’s Easy Frittata
“When testing recipes for this book, I used a lot of beets (beets and I were having a moment), so I always had leftover beet greens around the kitchen,” Paltrow explains. “I tried adding them to a frittata with some shallots, and it was a hit.”
If you don’t happen to have beet greens lying around, you can totally sub in two cups of any other chopped veggies.
2 tablespoons extra-virgin olive oil
¼ cup diced shallots
2 cups chopped beet greens
Kosher salt and freshly ground black pepper
4 large eggs, beaten
1. Preheat the oven to 375°F.
2. In an 8-inch oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the shallots and cook until softened, about 2 minutes, then stir in the beet greens and cook until wilted. Season with a generous pinch each of salt and pepper. Add the eggs and turn off the heat. Bake the frittata until the eggs are set, about 10 minutes. Slice and serve.