Beet Green and Sausage Frittata Bite

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We have a lovely partnership with Spinster Sisters, one of our favorite local eateries. Recently Chef Liza Hinman taught a cooking class at Avalow featuring this and other recipes. Check out the rest of the menu, location, hours, etc. at



2 tablespoons extra virgin olive oil
6 oz sausage (Spicy Italian), removed from casing and cooked
1 pound beet greens, stemmed and washed thoroughly, roughly
chopped (leave damp)
2 garlic cloves, minced
8 eggs
Salt and freshly ground pepper to taste
2 tablespoons milk or heavy cream
1/4 cup fresh goat cheese


  1. Preheat the oven to 350° with a rack on the lower 1/3 of the oven.
  2. Crack the eggs into a medium bowl and whisk rapidly for 1 minute. Add a pinch of salt and 2 Tbs milk, and whisk to incorporate. Set aside.
  3. Heat a tablespoon of oil in a medium cast iron or non-stick pan, add the damp beet greens and allow to wilt gently. Add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute, and stir in to the beet greens. Cook, stirring, for about 1 minute, until greens are coated with oil and fragrant. Season to taste with salt and pepper.
  4. Increase the heat slightly, and add the sausage. Stir to distribute evenly. Pour in the eggs and let cook untouched for 2 – 3 minutes. When the edges appear set, sprinkle over the cheese.
  5. Place the pan into the oven and bake for 10-12 minutes until the center of the eggs appear set.
  6. Remove from the oven and allow to cool and set up for 20-30 minutes. Place a platter over the top of the pan and flip out.
  7. Once well cooled, cut into circles, squares or small wedges. Optional: tie the frittata with a blanched chive for a beautiful presentation.