By Diane Riehm


Extra Thoughts: This recipe can been eaten as a side dish using step #1-#4. When you add sausage or bacon to step #2 you can create a hearty dish.


2 Tablespoons grapeseed oil, or other good cooking oil
1 onion (or) bunch of scallion, chopped
5 cloves garlic, minced
1/2 pound sausage/bacon, cooked and drained, optional
bunch of beet greens, about 4 cups washed and chopped
3 teaspoons cumin
1/2 teaspoon tumeric
2 teaspoons paprika
1/2 lime, juiced (or vinegar)
salt and pepper to taste
8 eggs
1/4 cup milk
1/2 cup fresh parmesan cheese
1 cup mozzarella, grated
salsa and sour cream to garnish (optional)


1. Preheat the oven to 425°.
2. Heat 2 tablespoons oil in skillet. Add onion and garlic. Saute for 5-7 minutes, stirring occasionally. Do not let burn. You may want to add the optional sausage/bacon. Cook thoroughly and drain.
3. Add the beet greens and spices to mixture and saute for 3-5 minutes until greens are tender and wilted.
4. Remove skillet from stove and sprinkle with lime juice/vinegar and season to taste with salt and pepper.
5. In a separate bowl mix eggs, milk, and parmesan cheese
6. Add egg mixture to skillet and gently place mozzarella over the frittata.
7. Bake for 10-15 minutes until center is firm.
8. Cool slightly and serve topped with salsa and/or sour cream.

Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883