Roasted Beet & Goat Cheese Frittata

1. Preheat the oven to 450F. Toss the beets and onion with a little melted ghee to coat and place them on a baking sheet. Sprinkle a little salt and pepper and give them a good toss. Roast in the oven until tender, about 25 minutes, tossing the veggies halfway through cooking. Remove them from the oven and set aside.
2. Turn the oven temperature up to broil and move the rack so that it's 5 inches below the heat.
3. In a bowl whisk together the eggs, milk and a pinch of salt and pepper.
4. In a large bowl combine the ground pork with the sage, pepper flakes, nutmeg and a hefty pinch of salt. Use your hands to mix well.
5. In a 10 inch cast iron skillet over medium-high heat add a little olive oil and then the pork. Cook, using a wooden spoon to break up the meat a bit, until the pork is no longer pink and cooked through. Add the cooked beets and chopped beet greens to the pork and give the mixture a good stir. Add the egg mixture and cook the frittata, lifting up the cooked eggs around the edges with a rubber spatula to let the undercooked eggs flow underneath, 2-3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again until the eggs are mostly set, but the center is still slightly jiggly, 5-7 minutes more.
6. Dollop the top of the frittata with the goat cheese and sprinkle with a little flakey sea salt. Place it under the broiler until the frittata is set and golden brown. About 2-3 minutes.

Recipe courtesy of Andrea Bemis- Dishing up the Dirt.