This beet greens recipe is the best way to turn those leafy greens into a nutritious meal! You won’t believe the flavor in this hearty Parmesan omelette.
Ever bought a bunch of beets and cut off those beautiful leafy green tops? Most people throw them away, but there are actually lots of great ways to eat them. Most people saute them as a side dish, or use them in salads. But Alex and I got to thinking: what’s a little more creative way to use beet greens? Could we turn them into a healthy meal? That’s how this beet greens recipe was born. And you won’t believe the flavor in this hearty Parmesan omelette!
What’s the best way to use beet greens?
Of course, there are lots of ways to use beet greens. The most popular way is sauteed as a side, like collard greens. Another popular use is using them raw in salad. They’re a tasty leafy green to eat fresh, with a flavor similar to Swiss chard. To use beet greens raw, we suggest our Beet and Blue Cheese Salad: the beet greens are used instead of spinach and topped with roasted beets, blue cheese and pistachios.
But the best way to use beet greens? This Parmesan omelette with beet greens recipe! Sauteing beet greens with minced garlic and Parmesan cheese makes them taste insanely savory, kind of like the inside of spinach artichoke dip. To make them into a healthy breakfast or lunch, you’ll use this as an omelette filling. In just 15 minutes, you have a filling meal that makes the most of the unique flavor of beet greens.
How to store beet greens
How to store beet greens? Use a knife or scissors to trim them off the beets, leaving about 2 inches of the stems still attached to the beet. Then place the beet greens in a covered container. They’ll stay fresh for about 3 to 5 days. For more info, go to How to Store Beets.
Tips for making this beet greens recipe
If you’ve never made an omelette before, it takes a little practice. But once you’ve made them a few times, you’ll be a pro! Alex and I have biffed on quite a few omelettes, but we’ve perfected our method so that you don’t have to! (We hope.) Here are some tips on making this beet greens recipe.
- Chop the beet greens and tender stems. You can use both the beet greens and the tender parts of the stem. Using the stem tastes good and adds a bright pink color that looks lovely too!
- Use an 8-inch non-stick skillet. This is the best type of pan for an omelette.
- Double, triple or quadruple the recipe as desired. The recipe below is for 1 omelette: it’s easy to increase it for multiple servings.
- Cooking is quick but technique-driven. Make sure to fully read the omelette instructions about how to cook and flip the omelette before proceeding. The cooking goes by very quickly: it’s only about 1 minute in the pan!
A few more recipes
- Oven Roasted Beets: Roasting brings out the sweet, tender flavor of beets. This is our master recipe!
- Roasted Beets with Goat Cheese: Creamy goat cheese is the best pairing.
- Instant Pot Beets: A pressure cooker makes cooking beets so fast: it takes only 30 minutes!
- Beet Salad with Balsamic Dressing This fantastic salad features roasted beets, creamy balsamic dressing, tangy goat cheese, and crunchy pistachios.
- Creamy Beet Hummus This electric pink hummus is vibrant and tastes just as good as it looks.
- Beet and Apple Salad Here roasted beets and green apples are paired with our honey mustard dressing. Triple yum!
This recipe is…
Vegetarian and gluten-free.Print
This beet greens recipe is the best way to turn those leafy greens into a nutritious meal! You won’t believe the flavor in this hearty Parmesan omelette. Read the entire recipe before starting!
For the omelette (1 serving)*
- 2 cups chopped beet greens (and thin sliced tender stems)*
- 2 cloves garlic
- 1 tablespoon olive oil
- 1/4 cup shredded Parmesan cheese
- 2 eggs
- 1/2 tablespoon butter
- Kosher salt and fresh ground black pepper
- Chop the beet greens. Mince the garlic.
- Saute the filling: In small 8-inch nonstick skillet, heat the olive oil over medium high heat. Add the greens and cook for about 1 minute. Just before tender, add the garlic, Parmesan cheese, and 1 pinch kosher salt and cook until just bright green. Remove from the heat, and remove the greens to a bowl.
- In another small bowl, whisk the eggs, 1/2 teaspoon water, 1/8 teaspoon kosher salt, and a few grinds of black pepper until fully combined, about 20 seconds.
- Cook the omelette (takes about 1 minute total): Heat the same nonstick skillet over just below high heat, with the pan handle facing towards you. Add the butter and swirl the pan to fully coat. Wait until the butter starts to become foamy with large bubbles, then pour in eggs. When a skin just starts to form (10 to 15 seconds), add the greens in a line from left to right.
- Run a small spatula under the far edge of the omelette to release it from the pan. Start to pull the eggs up and shake and tilt the pan to spread out any uncooked egg and allow it to cook. Using the spatula, roll the eggs up and over the cheese. Cook another 10 to 15 seconds until just barely set. The outside should be a pale golden and the inside soft and creamy (for a harder cooked omelette, you can cook it several seconds longer). Turn off the heat.
- Flip the omelette out of the pan: Hold a plate in one hand. Pick up the pan with your right hand, thumb up, and quickly turn the pan upside down over the plate so that the omelette rolls off onto the middle of the plate, folding over itself into a rolled shape. Serve immediately.
*This makes 1 omelette — double, triple, or quadruple as desired.
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: Beet Green Recipe, Omelette Recipe, Parmesan Omelette, Beet Green Omelette, what to do with beet greens
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.