Beetroot and feta frittata
25 May 2017
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
If you want a quick and healthy meal for lunch or supper, you should try this beetroot and feta frittata! It’s easy to make, yummy and rather filling. Serve it with a wholesome roll or crusty bread and a crispy green salad - or let it cool and cut it into small squares and serve as nibbles.
Ingredients
- 1 onion
- 2 cooked beetroots (not pickled)
- 100g feta cheese
- One handful of dill
- 4 eggs
- Olive oil
Instructions
- Thinly slice the onion and beetroot. Chop the dill.
- Lightly whisk the eggs with four pinches of salt.
- Put the grill on.
- Heat the oil in an oven-proof frying pan, then gently soften the onion (for about 5 minutes) at low temperature, then lay the beetroot slices over the onion, crumble the feta on top, then scatter the dill all over. Pour the egg mixture on top, allowing it to spread around the pan evenly. Put the lid on and cook for about 10 minutes until the egg has set.
- Put the pan under the grill for about 2 minutes. until the top is golden.
- Serve warm, cut into wedges, or at room temperature, diced.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Supper
- Cuisines: - Greek
- Occasions: - Parties - Picnic
- Ingredients: - Dairy - Eggs - Roots & Bulbs
- Health and Diet: - Combination - Diabetic - Gluten Free - Healthy - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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