This post is sponsored by Vitamix. All opinions are my own.
HAPPY THURSDAY to all of you!! We’re only eleven days into 2018 and something BIG has already happened.
I figured out how to make the best, most delicious, FLUFFIEST eggs! A.k.a. the base of this frittata with beets and goat cheese.
The secret to ultra fluffy eggs? A blender. Yep, you read that correctly. Using a trusty blender, like my Vitamix E310, is a surefire way to flufferize your eggs. I know that’s not a word, but hey I get some poetic license every once in a while…
Ok ok, so you might be wondering…WHY does blending eggs make them fluffy? The answer is simple. Air. Mixing eggs in a blender at a low speed (on the Vitamix, that’d be level 1 or 2) until they are uniform (maybe 30 to 45 seconds) allows for a lot of air to sneak into the eggs. This makes them lighter, and ultimately, fluffier!
I swear I figure out a new thing that my Vitamix can do almost every other day. I’m so glad I stumbled upon blending my eggs in there! Game. Changer. I’ve been talking about Vitamix a lot lately (see here, here or here). This tool has changed the way I cook in my kitchen and the Vitamix blade scraper (pictured below) has helped to make sure nothing gets left behind!
Now onto today’s recipe. Not only are there tons of fluffy eggs in this frittata, but the flavors are just wonderful. Beets and goat cheese are always a delicious combo, and you can’t go wrong with adding onions to any dish.
I especially love that I got to use my other favorite kitchen tool, the spiralizer, to whip up those gorgeous beet noodles. (P.S.- you can also buy beet noodles that are already spiralized at the grocery store). And of course, I’m so excited about the simplicity of this dish!
I see many brunches in your future, with this on the table… Enjoy a slice of this frittata with a side of arugula or mixed greens, and a mimosa of course!
Blender Frittata with Spiralized Beets and Goat Cheese
Fluffy, blended eggs make up the base of this flavorful frittata. Enjoy with a side of mixed greens for a delicious brunch!
- 1 tbsp olive oil extra virgin
- 1 heaping cup yellow onion diced
- 2 small to medium beets scrubbed, trimmed, and spiralized into noodles
- 10 eggs
- 1/4 tsp pepper more to taste
- 1/8 tsp salt more to taste
- 1/4 cup crumbled goat cheese
Preheat oven to 400 degrees F. Heat olive oil in a 12-inch cast iron skillet over medium high heat.
Add spiralized beets and diced onions. Stir to coat vegetables in the olive oil, and saute for 7-10 minutes or until onions and beets are tender.
While the vegetables are cooking, add eggs, salt and pepper to a blender. Blend on low for 30 to 45 seconds or until the eggs are uniform. Do not blend the eggs on anything higher than a low setting.
Pour the egg mixture over the beets and onions, and "cook" over the burner for 1-2 minutes or until the eggs set at the bottom. Sprinkle the coat cheese on top, and press the crumbles into the egg mixture.
Bake for 20-25 minutes or until the eggs are cooked through. Let the frittata cool for a few minutes before serving.
I hope you’re having a wonderful first week of the new year!
Thank you to Vitamix for sponsoring this post!