BEAUTIFUL BEETROOT AND FETA FRITTATA

AN EASY LOW CARB LUNCH FOR WORK

Print Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course easy dinner, LUNCH, WORK LUNCH

Servings 4 PEOPLE

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.

Notes

*The amount of eggs and cream needed will depend on the size of the pan you choose. 10 eggs & 100ml of cream should be good for a 10” pan, 12 eggs & 120ml for a 12”.

Keyword BEETROOT, FETA, Frittata