Omelet with beet greens and truffled oil


This isn’t so much a recipe (everyone knows how to make an omelet) as a tip or helpful note.

If you have ever bought beets at a health market or farmers’ market, they typically come with the greens on top (some of the more “conventional” markets will slice the tops off). Don’t assume that just because you bought a beet for the beet, that the rest of it is scraps or trash. In fact, beet greens are a nutritious vegetable in and of themselves. And you can make two different meals out of the same veggie purchase – healthy AND budget conscious.

Beet greens are in the same family of cruciferous vegetables as Rainbow Chard or Swiss Chard – they are full of nutrients and are delicious sautéed or in a soup. There is some difference in the looks and nutrition content, however. Swiss or rainbow chard tends to have thicker stems of different colors, with larger leaves. That’s because chard is grown for the leaves, not the root and it has been cultivated as such. Beet greens, on the other hand, have thinner, deep red stems and smaller leaves.

Swiss Chard

Swiss Chard (image courtesy of Wikipedia)

Beets with beet greens

Beets with beet greens (image courtesy of Google images)

Because the beet is a root which is intended to feed the leaves that grow above-ground, it is important as soon as you bring the beets home, to trim the stems and the leaves off the beets. This is because if you keep the leaves on, the beet will continue to do its job of “feeding” the leaves, thereby sucking the nutrition content from the beet itself. Even if you trim the leaves, they will still be nutritious leafy greens, full of folate and vitamin C.

I suggest washing them, cutting into 1-inch pieces (stems and all), and keeping in a ziplock baggie with a paper towel to absorb excess moisture, until you are ready to use the greens. For this recipe, I just sautéed the entire bunch of chopped beet greens over medium heat in truffle-flavored olive oil (if you don’t like truffle flavor, then just regular olive oil will work), then added a tablespoon of butter to the pan, and finally 4 whisked eggs.

Once the bottom of the omelet starts to bubble and thicken up, sprinkle some shredded cheddar cheese (or any other cheese you prefer) over the top and cover with a lid until the cheese has melted and the egg has set completely.

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