4 medium beets, a mix of red and gold
2 tablespoons olive oil, divided
6 large eggs
3/4 cup whole milk
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup crumbled blue cheese
Preheat oven to 400°. Cut beets into 1/4″ slices and toss with 1 tablespoon olive oil (toss gold separate from red if you do not want the color to bleed). Spread out in a single layer on a baking tray covered with parchment paper. Roast until tender, 20-25 minutes.
Once beets are close to being tender, heat 1 tablespoon olive oil in an 8? cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and let cook for 2-3 minutes.
Take beets and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set.
Transfer skillet to oven, still at 400°, and continue to cook until set, 8-12 minutes.
Serve with extra blue cheese if desired.
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