1 (12 ounce) bag Cut 'N Clean Greens Beet Greens
2 tablespoons olive oil
8 ounces mushrooms, sliced
1/4 cup chopped onion (or 1 shallot, chopped)
1 garlic clove, finely minced
3 eggs, beaten
1/2 cup whole milk
1/4 pound feta cheese, crumbled
1/4 cup toasted pine nuts
1/8 teaspoon ground nutmeg
5 tablespoons freshly grated Parmesan cheese
Heat oven to 350 degrees. Mist a 9- or 10-inch (better) pie dish with nonstick spray and set aside.
Heat oil in 12-inch nonstick skillet and sauté mushrooms and onions for about 5 minutes, stirring frequently. Add garlic during the last minute, so it doesn’t burn. Remove vegetables from pan into a small bowl and set aside.
In same pan (no need to wash), sauté beet greens until limp but still bright green, about 3 minutes. Remove pan from heat.
In a mixing bowl, stir together eggs, milk and feta. Stir in pine nuts, ground nutmeg, and vegetables. Pour into prepared pie dish. Sprinkle with Parmesan cheese. Bake for 30 minutes.
Remove from oven, allow to cool for 5 or so minutes, and cut.
This works as a meatless dinner, as a light lunch or a brunch entrée. A green salad and fruit salad work well alongside.
If you’re avoiding carbohydrates, this recipe is right up your alley.
How to toast pine nuts: In a dry skillet over low-medium heat, gently toast the nuts for a couple of minutes until they turn light brown, stirring frequently. Do not walk away or they will scorch. You may do this in the skillet before you begin sautéing the mushrooms and onions in this recipe.