Here is yet another recipe brought to you by "refrigerator cleanout 2010". I like to think that, though it's a bit belated, a recipe like this can help with the implementation of "normal" New Year's resolutions of eating healthier and consuming more vegetables, while it also fulfills my soon-to-be-resolution of using the cast iron skillet more.
Let's be honest, I want a resolution that I can accomplish. I suppose another resolution can be added on, but let's make it a fun one, eh?
This recipe is easy. And delicious. Did I already say easy?
2 beets, with the greens (chopped)
Salt and pepper to taste
5 egg whites
1 egg
3/4 cup low-fat milk
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
½ cup grated mozzarella cheese
Freshly grated parmesan to taste
1. Roast the beets at 400F for about 40 minutes. Remove from the heat and allow to cool, then cut the ends off, slip off the skins. Chop into bite size pieces.
2. Heat the olive oil over medium heat in a medium skillet, and add the garlic and chopped greens. Cook for about 30 seconds, stirring, until garlic is fragrant and greens are wilted. Remove from the heat.
4. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish with olive oil. Beat together eggs, salt (about 1/2 teaspoon), pepper, milk, cves and cheese. Gently stir in the greens and beets. Scrape into the gratin dish. Bake 35 to 40 minutes until set and lightly browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot, warm or room temperature.
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