Frittata with Sautéed Greens, Spicy Sausage, and Capricious


One of the benefits of getting your produce in a CSA box (or at a farmer’s market) is that most of your root vegetables come with their aboveground stems attached. For over a year, I’ve been rinsing these greens and sticking them in a freezer bag to make homemade, unsalted vegetable broth at a later date. However, I’ve seen multiple recipes that actually cook the greens. A 2-in-1, if you will. With an abundance of eggs in my fridge and a large bunch of beets and radishes in my box, I decided to give it a try.

I knew the greens would lose some of their bite after being sautéed, but I still wanted to add some bold flavors to my frittata. I bought some delicious (and spicy!) sausage from Cal Poly, and added a generous 1/4 lb of Capricious from my local cheesemonger. If you don’t have the time or inclination to track down a wedge of Capricious, feel free to substitute a nutty hard cheese such as an asiago.

You can easily scale this recipe up to feed more people or make more servings. The recipe below makes 4 decent stand-alone breakfasts, or you can add a side salad and some fresh bread and call it dinner. Make this over the weekend, and enjoy your culinary efforts throughout the week.

Local ingredients: beet greens (SLOVeg CSA box), radish greens (SLOVeg CSA box), sausage (Cal Poly), cheese (Fromagerie Sophie).


6-8 eggs

2 large bunches of root vegetable greens, such as beets or radishes

1/4 lb Capricious cheese

fresh (1/16 cup) or dried (2 tbsp) thyme, salt, pepper

2 tbsp olive oil

3 large cloves garlic

2 large links spicy italian sausage


Preheat oven to 425. Wash greens thoroughly, then shred.

Mince garlic. Heat olive oil in a large skillet, then add greens. Sauté until greens have softened, stirring occasionally, then set aside.


Slice sausage into rounds 1/4 inch thick. Cook in a cast iron skillet (or similar), then set aside.

Grate cheese, reserving 1/4.

Whisk eggs in a medium bowl. Add thyme, salt, and pepper.


Add greens, sausage, and 3/4 of the grated cheese, then stir to combine. If using beet greens, the mixture may turn a dull pink color, due to the pigments in the beet stems. Pour mixture into a greased casserole dish, then sprinkle the remaining cheese on top.


Bake for 45-60 minutes, or until eggs have set. Let cool, then slice into quarters.


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