This beet greens recipe is the perfect way to turn it into a healthy meal! You won’t believe the taste of this savory parmesan omelet.
Have you ever bought some turnips and cut off those beautiful green leaves? Most people throw them away, but there are actually many ways to eat them. Most people fry them as a side dish or use them in salads. But Alex and I thought about what’s a little more creative when using beet greens? Can we turn them into a healthy meal? This is how this recipe for beet greens came about. And you won’t believe the taste of this savory parmesan omelet!
What is the best way to use beet greens?
Of course, there are many ways to use beet greens. The most popular way is sautéed as a side dish, e.g. B. Kale. Another popular use is to use it raw in salads. It’s a tasty green leafy vegetable to eat fresh, with a flavor similar to Swiss chard. To use raw beet greens, we recommend our Beet and Blue Cheese Salad: beet greens are used in place of spinach and topped with roasted beets, blue cheese, and pistachios.
But what is the best way to use beet greens? This Parmesan and Beet Greens Omelet Recipe! Sautéing the beet greens with minced garlic and parmesan gives them an incredibly flavorful flavor, akin to the insides of a spinach and artichoke dip. To make it a healthy breakfast or lunch, use it as an omelette filling. In just 15 minutes you have a hearty meal that makes the most of the unique taste of beet greens.
How to store beet greens
How to store beet leaves? Cut them off the beets with a knife or scissors, leaving about 5 cm of stalks hanging from the beets. Then place the beet greens in a covered container. They stay fresh for about 3-5 days. See How to Store Beets for more information.
Tips for preparing this Beetroot Greens recipe
If you’ve never made an omelet before, it takes some practice. But once you do them a few times, you’ll be a pro! Alex and I have crossed out quite a few omelettes before, but we’ve perfected our method so you don’t have to! (We hope.) Here are some tips for preparing this beet greens recipe.
- Chop beet greens and tender stalks. You can use both the beet greens and the tender stem parts. Using the stem tastes great and adds a bright pink color that’s pretty too!
- Use an 8 inch nonstick pan. This is the best type of pan for an omelette.
- Double, triple or quadruple the recipe to your liking. The following recipe is for 1 omelet: it easily scales up for multiple servings.
- Cooking is fast but technically focused. Be sure to read the omelette instructions for cooking and flipping the omelette in full before proceeding. Cooking is very quick: it’s only about 1 minute in the pan!
Some additional recipes
If you have beet greens…we’re assuming you have a lot of beets! Here are all of our favorite cooking methods and beetroot recipes for using this nutritious root vegetable:
This recipe is…
Vegetarian and gluten free.
The description
This beet greens recipe is the perfect way to turn it into a healthy meal! You won’t believe the taste of this savory parmesan omelette. Read the whole recipe before you start!
For the omelette (1 serving)*
- 2 cups chopped beet greens (and thinly sliced tender stalks)*
- 2 Garlic cloves
- 1 tbsp olive oil
- ¼ cup grated parmesan cheese
- 2 eggs
- ½ tbsp butter
- Kosher salt and freshly ground black pepper
- Chop beet leaves. Chop the garlic.
- Fry the filling: In a small 8-inch non-stick skillet, heat the olive oil over medium-high heat. Add the green vegetables and cook for about 1 minute. Just before straining, add the garlic, Parmesan and 1 pinch Kosher salt and cook until light green. Remove from the stove and place the vegetables in a bowl.
- In another small bowl, whisk eggs, ½ tsp water, ⅛ tsp kosher salt, and a few black peppercorns until completely combined, about 20 seconds.
- Cook the omelette (it takes about 1 minute total): Heat the same nonstick skillet to just below high heat, with the pan handle facing you. Add the butter and toss the pan to coat well. Wait until the butter begins to foam with large bubbles, then pour in the eggs. When a skin is just forming (10-15 seconds), add the greens in a line from left to right.
- Insert a small spatula under the very edge of the omelette to loosen it from the pan. Pull eggs to the top, shake and tilt pan to spread and cook uncooked eggs. Using the spatula, roll the eggs over the cheese. Cook an additional 10 to 15 seconds until barely set. The outside should be pale golden and the inside should be soft and creamy (for a tougher cooked omelet, you can cook it a few seconds longer). turn off the fire
- Take the omelet out of the pan: Hold a plate in one hand. Grab the pan with your right hand, thumbs up, and quickly flip the pan on the plate so the omelette rolls into the center of the plate and folds into a rolled shape. Serve immediately.
Remarks
* That makes 1 omelet – double, triple or quadruple to choose from.
- Category: Breakfast
- Method: Cook
- Kitchen: French
Keywords: Beetroot recipe, omelet recipe, parmesan omelette, beetroot omelette, what to do with beetroot leaves
Last update: September 2020
