I say this at the beginning of almost every month, but this time I really mean it! How can it already be September 1st?
Even with the long break between graduation and the start of my dietetic internship (only 5 more days!), this summer flew by. I am so grateful to have had the time to get settled in Minneapolis, and can’t wait to get started with my internship. Stay tuned for lots of posts documenting my experiences and newfound dietetics knowledge.
Aside from the new beginnings that September always brings, this month also gives us some of the BEST produce of the year. You might be thinking, “but what about July? October?!” Well of course those are 2 of my favorite months for locally grown goods, but September is just as good. We get a couple more weeks of heirloom tomatoes, peppers, eggplant, and zucchini to make Ratatouille, and finish out the month with root vegetables, winter squashes, and best of all- apples.
I created today’s recipe as a way to capture as many September flavors as I could. In just one frittata, you’ll find end-of-summer tomatoes, sweet peppers, and herbs, alongside earthy fall beets. Enjoy!
September Harvest Frittata
- ½ tablespoon tablespoon butter - enough to grease an 8-inch skillet
- 3 eggs
- ¼ cup cherry tomatoes - chopped
- ¼ cup sweet bell peppers - any color, diced
- ¼ cup roasted beets - *roast them the night before at 400 degrees Fahrenheit, diced with olive oil, salt, and pepper
- 1 tablespoon chives - finely chopped
- Sea salt and ground black pepper to taste
- . In a large mixing bowl, whisk the eggs.
- Add in tomatoes, peppers, and beets. Stir until evenly distributed.
- Heat butter in an 8-inch skillet over medium heat.
- Turn on broiler.
- Pour egg mixture into skillet and let stand just until the eggs begin to set on the bottom of the pan. Sprinkle on chives, salt and pepper.
- Remove from heat and place under broiler. Cook for about 3-4 minutes or until eggs are cooked through. Watch carefully to avoid burning.
- Remove from oven. Transfer frittata to a plate or cutting board, slice, and serve!
You can easily double this recipe if you are cooking for a family. Just remember to use a bigger skillet. This breakfast is filling, and well…just plain pretty!
I hope everyone has a wonderful Labor Day Weekend!
One of my favorite salads had pickled beets, served at our now closed cafeteria. Health Salad. Bet the roasted ones would update an old but delicious dish.
Lizzie McManus, MS
Yum Pickled Beets are also delicious! Roasted beets can least for about 5 days in the fridge (in my experience) so they could be an easy thing to add to homemade salads 🙂 … Thanks for stopping by! – Lizzie
That looks yummy! Once again, fabulous photos. I confess to having never roasted a beet, nor prepared beets in any way. You’ve inspired me. 🙂
Lizzie McManus, MS
I’m glad to hear it!! They are so yummy when they are roasted… taste like “candy!”
Book club breakfast, maybe? Looks so delicious!