When you haven't done the shopping and it's slim-pickins in the pantry, a fromellette is an easy way out of going shopping at the last minute, and when youre hungry and just want some dinner. The vegetable stock gives this dish an extra depth of flavour and it really couldn't be easier or more satisfying!
BEET LEAF FROMELLETTE (Frittata/Omellette)
HEALTHY QUICK AND EASY MEAL FOR 2
Beet Leaf Fromlette
Serves 2
3 large Beetroot leaves roughly chopped, extra leaves for base; leave whole
1 c. Red Onion finely chopped
1 c. garlic scapes, garlic chives, or spring onion finely chopped
1 T. Coconut Oil
1 T. Red pepper flakes (optional)
6 eggs
1/4 c. Vegetable stock
2 cubes (6 T.) Merediths Goats Cheese crumbled
Mineral salts and fresh ground pepper
Melt the coconut oil in a frying pan and add the red pepper flakes if desired. Panfry, stirring the beet leaves, onion and garlic scapes together over med/high heat in the coconut oil for 2 minutes or until the greens have just wilted.
Combine the eggs and vegetable stock and whisk together.
Pour the egg mixture over the greens and turn the heat down to low.
Crumble the goats cheese evenly over the top of the fromellette, season with salt and pepper, and cook on low heat until the fromellette is almost cooked through but still looks slighltly runny on the surface.
Use a spatula to fold the fromellette in half, cover the pan and remove from heat. Serve immediately over a bed of fresh beet leaves, sprinkle with beetroot micogreens for added nutrient density and edible flowers if desired. Serve with sourdough toast.
