Baked Brie and Beet Greens Fritata

gluten free, grain free, vegetarian, sugar free, and paleo-ish
Author Nora (A Clean Bake)


  • 2 Tablespoons olive oil or other oil of choice
  • 1/2 cup finely chopped scallions or white onions
  • 1 teaspoon minced garlic
  • 4 cups beet greens or other, rinsed, dried and chopped into 1" pieces
  • 1 Tablespoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 dozen eggs beaten
  • 2 ounces brie sliced into 10-12 thin wedges


  • Preheat the oven to 400F.
  • Add the oil to a 10" oven-safe pan (cast iron is ideal). Use a pastry brush or paper towel to coat the bottom and inner sides of the pan before preheating the pan.
  • When the oil is heated, saute the scallion and garlic over medium heat for about 2 minutes, until translucent and softened.
  • Add the greens and increase the heat to high, and briefly stir to coat with olive oil.
  • Add the lemon juice, salt, pepper and paprika, and stir to combine.
  • Cook down for about 2 minutes, stirring intermittently, until the greens are limp and the stems are softened.
  • Turn off the heat and spread the greens into an even layer across the bottom of the pan.
  • Pour the beaten eggs over the greens and immediately (carefully!) transfer the pan to the oven.
  • Bake for 10 minutes, until a crust forms on top of the frittata, then arrange the brie slices on top.
  • Bake an additional 10 minutes until golden brown and firm.
  • Cool slightly before serving.


Store leftovers in an airtight container in the fridge for up to a week. This dish also freezes very well: try individually wrapping slices that you can then take out one at a time to defrost for future breakfasts.
If you're on a Whole30 or dairy-free diet, you can make this without the brie. You may want increase the seasonings for extra flavor, though.
Yield: 1x10" frittata; about 8 servings.