Don’t toss those beet greens. When you roast beets, trim, wash, and sauté the tender leaves — they make a nutrient-dense, protein-packed Beet Green Omelet that’s quick and versatile.
Beet greens are mild and slightly sweet, not bitter
Beet greens have a surprisingly gentle flavor with a touch of sweetness, making them an excellent alternative to spinach in many dishes. They’re rich in betalain antioxidants, which research suggests can help protect blood vessels and support cardiovascular health. These greens are also a good source of vitamin A for immune support and vitamin K for bone health.
Sauteed beet greens are mild and slightly sweet; add them to this beet green omelet
How to Cook Beet Greens
I began with a 1½-pound bunch of beets. After trimming the leaves from the woody stems and roughly chopping them, I had about 2 heaping cups of greens. I sautéed the leaves in a little olive oil until tender — about 2½ to 3 minutes. Two cups of raw beet greens cook down to roughly half a cup, so a little goes a long way.
Two cups of beet greens cooked down to about half a cup.
Who needs a spinach omelet when you can enjoy a beet green omelet?
If your kids are wary of greens, this omelet is a gentle introduction. Each omelet uses only about a quarter cup of cooked beet greens, combined with cheese, so the flavor is mild and approachable.
- 1 tablespoon extra virgin olive oil
- 2 to 3 green onions, white and light green parts thinly sliced
- 1 clove garlic, minced
- 2 heaping cups roughly chopped beet greens
- 4 large eggs, divided
- 6 tablespoons shredded reduced-fat Cheddar cheese, divided
- Heat the oil in a large nonstick skillet over medium-low heat. Add the green onions and cook, stirring frequently, until tender, about 2 minutes. Add the garlic and cook another 30 seconds to 1 minute until fragrant.
- Add the beet greens and cook, stirring frequently, until wilted and tender, about 2½ to 3 minutes. Remove the cooked greens and set aside.
- For the first omelet, raise the heat to medium-high. Whisk together 2 eggs, 1 teaspoon water, and a pinch of kosher salt and pepper. Pour the mixture into the skillet. When the edges begin to set (about 30 seconds), pull back the edges with a spatula and tilt the pan so uncooked egg flows to the sides. Allow eggs to set for about 30 seconds.
- Top the omelet with 1/4 cup cooked greens and 3 tablespoons cheese. Give the pan a gentle shake to help the omelet release and allow it to finish setting, about 40 seconds to 1 minute.
- Fold the omelet in half and serve. Repeat with the remaining egg, water, greens, and cheese.
Do you enjoy beet greens? What are your favorite ways to prepare them?
