Frittata with Beet Greens, Zucchini and Potatoes

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Bring a medium pot of salted water to a boil.
3. 3
   Add potatoes and cook, uncovered, until just tender, 6-8 minutes.
4. 4
   Drain and set aside.
5. 5
   Heat 2 tablespoons olive oil in a 9" oven-safe fry pan over medium-high heat.
6. 6
   Add onion, season with salt and pepper, and cook until caramelized, 8-10 minutes.
7. 7
   Add garlic and cook until fragrant, about 1 minute.
8. 8
   Transfer to a medium bowl and set aside.
9. 9
   Heat 1 more tablespoon olive oil in the fry pan over medium-high heat.
10. 10
    Add zucchini and cook, stirring occasionally, until lightly browned, about 3 minutes.
11. 11
    Transfer to bowl with onion and garlic.
12. 12
    Heat remaining 2 tablespoons olive oil in the fry pan over medium-high heat.
13. 13
    Add prepared potatoes and cook, stirring occasionally, until lightly browned, about 8 minutes.
14. 14
    Add beet greens and sage and cook until just barely wilted, about 2 minutes.
15. 15
    Add cooked onion, garlic and zucchini and stir to combine.
16. 16
    In a large bowl, whisk together eggs and half-and-half. Season with salt and pepper.
17. 17
    Add egg mixture to fry pan and cook, without stirring, for 2 minutes.
18. 18
    Sprinkle Asiago cheese on top.
19. 19
    Bake for 10-12 minutes until slightly puffed and golden.
20. 20
    Remove from the oven and garnish with additional beet greens.
21. 21
    Cut into wedges and serve warm.