Gwyneth Paltrow’s Easy Frittata
Print Recipe
Good news: Gwyneth Paltrow’s easy frittata from The Clean Plate: Eat, Reset, Heal is made with just five ingredients and uses up all the veggie scraps you’ve got in the fridge.
“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.
Ingredients
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
Directions
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.
287 calories
23g fat
6g carbs
14g protein
2g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.