Radish and Spinach Greens Frittata

4-6 Servings
30 min

Our end of Spring/early summer harvest always consists of radish and spinach. They always come in first and seem to do well early on in the gardening season. Going into July, it will be too hot to plant anymore radishes. We tried one year but the heat makes them far too spicy.

Did you know that radish greens/tops are edible? They are a bit prickly when they’re raw so I don’t recommend consuming them that way. However, once they’re cooked they have quite a nice silky texture. It’s soft like spinach but with a heartier texture similar to chard. I love to add them to stir fries, pasta sauce and soup.

I had an abundance of radish and spinach greens in my fridge and thought they would be fantastic in a frittata. Frittatas are one of my favorite breakfast foods. They’re so easy to make and there are endless possibilities. I hope you give this one a try!

Radish and Spinach Greens Frittata
Recipe details
  • 4-6  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 7 large eggs
  • 1/4 cup 2% milk
  • 1/4 tsp kosher salt
  • black pepper
  • 2 tbsp olive oil
  • 1 cup chopped packed radish greens
  • 4 cups chopped packed spinach greens
  • 1 scallions, finely sliced
  • 1 garlic clove, finely minced
  • 1/4 cup grated parmesan cheese
  • 1/2 cup grated cheddar cheese

Preheat oven to 400F.
In a mixing bowl whisk together the eggs, milk, salt and pepper. Set aside.
In a 10” oven proof skillet, over medium high heat, add in the olive oil, garlic and scallion. Sauté until fragrant and add in the radish and spinach greens. Sauté until the greens are wilted. Season with salt and pepper.
Pour in the egg mixture and give the mixture a gently stir in the pan. Turn off the heat.
Sprinkle the cheddar and parmesan cheese over the top and bake in the oven for about 15 minutes. It should look puffy when ready. Remove from the oven, slice and serve.