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Beetroot and feta frittata

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cooked beetroots not pickled
  • 100 g feta cheese
  • One handful of dill
  • 4 eggs
  • Olive oil

Method
 

  1. Thinly slice the onion and beetroot. Chop the dill.
  2. Lightly whisk the eggs with four pinches of salt.
  3. Put the grill on.
  4. 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.
  5. Put the pan under the grill for about 2 minutes. until the top is golden.
  6. Serve warm, cut into wedges, or at room temperature, diced.