Spanish-Style Beet and Wilted Green Frittata

• 🥚5 large eggs≈ $2.00
• 🥛2 tbsp whole milk≈ $0.65
• 🥄1 medium beet, peeled and diced small≈ $0.45
• 🥄2 cups fresh arugula≈ $1.75
• 🫒2 tbsp olive oil≈ $0.30
• 🧅1/2 small yellow onion, diced≈ $0.25missing
• 🧂1/2 tsp salt≈ $0.10
• 🌶️1/4 tsp black pepper≈ $0.10

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Heat olive oil in an oven-safe non-stick pan over medium heat; saute diced onion and beet until softened and lightly browned, about 8 minutes.

   Mark as done
2. 2

   Add arugula and cook for 1 minute until wilted.

   Mark as done
3. 3

   Whisk eggs with milk, salt, and black pepper, then pour evenly over the vegetables in the pan.

   Mark as done
4. 4

   Cook undisturbed for 3 minutes on low until edges start setting.

   Mark as done
5. 5

   Transfer skillet to a broiler set on low for 4 to 5 minutes until top is puffed, cooked through, and golden.

   Mark as done
6. 6

   Slide onto a serving plate, slice into wedges, and serve warm or room temperature.

   Mark as done