by Janine McCormick
Beet Greens from 1 bunch of beets 1 medium onion, sliced into half moons
2 – 3 cloves garlic, chopped sea salt and freshly ground black pepper to taste
5 eggs 5 TBSP half and half
¼ cup grated sharp provolone cheese 2 Red Bell or 3 Red Italia Peppers
Freshly grated Parmesan Cheese to taste 1 TBSP butter
2 TBSP Extra Virgin olive oil
Preheat oven to 400 degrees. Rinse and seed red peppers and slice them in quarters. Toss with about ½ TBSP olive oil and spread onto a baking sheet in a single layer. Roast for 20 to 30 minutes, until skin is blistered and peppers are tender. Move to a bowl and cover, set aside. Set oven temperature to 375 degrees.
Coarsely chop the beet greens and stems and wash thoroughly to remove any dirt. Meanwhile, heat the butter and remaining 1 ½ TBSP olive oil over medium heat in an 8-inch heavy bottomed or cast iron skillet (skillet must be suitable for oven use). Add the onions and sauté over medium heat stirring occasionally. Allow the onions to slowly brown and caramelize, about 10 to 15 minutes.
While the onions are cooking, uncover your roasted peppers. The skins should slip right off the peppers, it’s okay if they don’t but it is nice to skin them. Once the skins are off, slice them into strips.
Add the garlic to the onions and continue to caramelize for 5 minutes more, then add the beet greens and stems, season with salt and pepper to taste and toss with the onions and garlic and sauté until the greens are wilted tender, 7 to 10 minutes.
While the beet greens are cooking, beat the 5 eggs well and add the half and half and sharp provolone. Evenly distribute the greens, onions, and garlic in the skillet, turn heat to low and pour the eggs over top. Allow the egg, cream, and cheese mixture to fill the pan, then arrange the red peppers strips on top. Top with fresh grated Parmesan to taste and put in the oven to bake, about 10 o 15 minutes or until firm in the middle. Slice and enjoy!