This beetroot and feta low carb frittata is so special. It actually started life as a beetroot and feta tart (Thank you for sharing your recipe Sonali!), which happens to be one of my all-time favourite recipes. When Bea and I were running The Cotswold Kitchen, that beetroot tart ended up being one of our go-to recipes, as everyone who tried it absolutely fell in love with it. It didn’t matter if they were veggie or hardened meat eaters, EVERYONE fell for the beetroot tart! It’s such a winning combo; beetroot and feta, a hint of balsamic, a good hit of thyme, a splash of double cream, such delicious flavours that go so well together. The cream makes everything super luxurious and a real treat. What I really wanted to achieve with this recipe, was all the joys of the beetroot tart, but in a low carb frittata. I think I managed it…
Why not just stick with the beetroot tart? Well, I’ve been eating a fairly low carb diet for the last year and I’ve thoroughly enjoyed it. Eating low carb keeps me feeling fuller for much longer, I get less peaks and troughs with my energy and I feel like I’m in better shape because of it. But I still wanted that beetroot goodness! So by keeping the key flavours the same, losing the pastry and adding a little texture with the pine nuts, it results in a thoroughly delicious keto frittata.
Is balsamic vinegar keto? Anyone who’s tried eating low carb before might wonder about balsamic vinegar carbs, as it’s pretty sweet. The truth is, balsamic vinegar carbs vary massively depending on the type you use. An aged syrupy one can be pretty much pure sugar, but for this recipe you don’t need a super fancy one. Beetroot itself can be deliciously sweet, so here you want the balsamic vinegar to add sharpness, meaning a basic balsamic works perfectly. It’s all about choosing the right balsamic and not using too much, that’s what makes this frittata keto. The one I chose had 18g carbs per 100ml, then if you remember you’re only adding a couple of tablespoons, you’re looking at 5.4g of carbs from the balsamic vinegar for the entire frittata, which you’d never eat in one sitting…or would you?!
One of my favourite things about this low carb frittata recipe is that it’s the perfect low carb lunch for work. The reasons you need to get it in your work lunchbox ASAP are as follows:
- It’s delicious. Everyone wants something to look forward to at lunchtime.
- It’s healthy and keeps you feeling full. Sandwiches and crisps are great, but I’m hungry about 5 minutes after eating them. This keeps you going all afternoon.
- It’s quick and efficient to make. You need to make sandwiches every day. Make this easy frittata once and it’ll keep for 3 days in the fridge.
- It travels really well – pack it in your lunch box and you have the perfect low carb lunch.
- Eat it hot or cold – perfect for low carb lunch boxes summer or winter.
- It’s cheap. Eggs and beetroot are total bargains, cream, feta & thyme make it feel super special.
- Did I mention that it’s really delicious?!
I have literally no idea where this year is going but we’re almost in summer…crazy! Beetroot tastes so good at this time of year and this makes a great seasonal recipe to have up your sleeve during spring or summer. It’s perfect for barbecues, picnics or any occasion really (as is this frittata right here). I tend to serve it with a little beetroot salad on top, but it would go beautifully next to a few slices of rare roast beef or some smoked salmon. On that note, time for lunch. Have a great week everyone!
BEAUTIFUL BEETROOT AND FETA FRITTATA
Ingredients
- 1 tbsp olive oil
- 1 red onion sliced
- 200 g raw beetroot peeled and grated
- 2 tbsp balsamic vinegar
- A handful thymes leaves
- A little unsalted butter
- 8-10* eggs
- 80-100 ml* double cream
- 150 g feta crumbled
To garnish
- A handful young leaves spinach/rocket/chard/beet leaves
- 1 small raw beetroot peeled & thinly sliced
- A handful toasted pine nuts
Instructions
- Preheat the oven to 200°C or 390°F.
- In a small saucepan, add the oil and gently sweat the onion until soft, season. Add the grated beetroot, season and mix well. Cook gently for 3 minutes. Add the balsamic & thyme, stir well and cook for 2 or 3 minutes. Taste and allow to cool.
- Lightly grease a 10” or 12” frying pan with butter. Dollop the beetroot mixture around the pan, then crumble over most of the feta. Whisk the eggs and cream together and season generously. Pour the egg mix into the pan. Add remaining feta. Bake for approximately 20 minutes or until set in the centre. Served with fresh salad leaves, some sliced beetroot and sprinkled with fresh thyme and toasted pine nuts.
