With meaty mushrooms, sweet roasted beets, tangy beet greens and creamy goat cheese, this frittata is an ideal brunch entree! It's a crowd pleaser and just in case it isn't devoured the first go-around, it keeps great in the fridge to reheat.
Servings: 8
INGREDIENTS
- 5 tablespoons olive oil, divided
- 1 shallot, minced
- 3 cups chopped beets
- 2 tablespoons vegetable broth
- 4 cups beet greens, rinsed well and roughly chopped (or whatever the tops of your beets give you)
- salt and pepper to taste
- 1/2+ teaspoon garlic powder
- 8 ounces Lion's Mane mushrooms, sliced 1/2" thick, then into bite-sized pieces
- 8 ounces Black Oyster mushrooms, chopped into bite-sized pieces
- 9 eggs
- 3 ounces goat cheese, cut or pinched into 12-15 pieces or dollops
- 3 green onions, chopped
DIRECTIONS
- Preheat oven to 425 degrees.
- Remove greens from beets. Rinse beets well and cut into bite-sized pieces, about 1/2" thick. Place beets on a rimmed baking sheet lined with foil. Toss with 2 tablespoons of the olive oil. Salt and pepper generously.
- Roast beets for about 15 minutes, or until quite tender.
- While the beets roast, heat a 12" cast iron pan over medium heat, add 1 tablespoon of the olive oil and swirl to coat pan.
- Add the minced shallot and sauté several minutes to soften, stirring occasionally.
- Add a splash of veggie broth to the pan along with the chopped beet greens. Sauté the greens with a few shakes of salt and pepper and 1/2 teaspoon garlic powder for several minutes until soft and wilted.
- Using a slotted spoon, remove greens and shallots from skillet (draining the liquid) and set aside. Empty the liquid from the skillet and return to medium (or a bit higher) heat.
- Add the Lion's Mane mushrooms to the skillet in a single layer. You'll probably need to do this in two batches for proper browning. Cook dry 3 minutes on the first side, then turn mushrooms and cook dry for another 3 minutes on the next side. If doing two batches, repeat this browning process.
- With all Lion's Mane mushrooms back in the pan, add 2 tablespoons of olive oil and all of the chopped Black Oysters. Add a few good shakes or grinds of salt and pepper and sauté several minutes until all the mushrooms are a deep golden.
- Return the beet greens/shallots to the skillet, add the roasted beets. Season with salt, pepper, and garlic powder to taste.
- Gently beat 9 eggs and pour over the mushrooms and veggies, and briefly stir with a spatula to evenly distribute everything.
- Place the goat cheese on top, gently pressing into the mixture if needed in order to be at least half covered.
- Bake (still at 425 degrees) for about 15 minutes, or until the center of the frittata is set.
- Top with chopped green onions, slice, serve hot, and enjoy!