Easy Frittata by Gwyneth Paltrow
Oscar-winning actress and founder of the controversial Goop lifestyle brand, Gwyneth Paltrow says her fourth cookery book is her ‘cleanest’ yet. In it, she talks about how food can heal the body, and the recipes can be customised into targeted meal plans.
Frittatas are perfect for using up veggie scraps. When testing recipes for this book, I used a lot of beets (beets and I were having a moment), so I always had leftover beet greens around the kitchen. I tried adding them to a frittata with some shallots, and it was a hit. Serves 2
2 tablespoons olive oil
¼ cup diced shallots
1½ to 2 cups chopped beet greens
Kosher salt and freshly ground black pepper
4 large eggs, beaten
Preheat the oven to 375ºF.
In an 8-inch oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the shallots and cook, stirring, for a couple of minutes, until softened, then stir in the beet greens and cook until wilted. Season with a generous pinch each of salt and pepper. Add the eggs and turn off the heat.
Pop the skillet in the oven for about 10 minutes, or until the eggs are set. Slice and serve.
Extracted from THE CLEAN PLATE: Delicious, Healthy Recipes for Everyday Glow by Gwyneth Paltrow, out now, published by Sphere, Hardback, £25