Beetroot Frittata
A light, tasty treat for any lunch or dinner, this frittata is a winner every time - and it's a perfect way to make the most of your St Ewe's eggs.
Substitutes?
- No parsley? Use any other greens you'd like, like kale, cavolo nero, fresh coriander or cabbage.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
300 g beetroot (peeled and cut into chunks)
1 tbsp olive oil
a pinch of cumin seeds
6 eggs (St Ewe's)
15 g parsley (chopped)
salt & pepper
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6.
Add the beetroot chunks to an overproof dish. Drizzle with olive oil and season with salt and cumin seeds. Mix well to coat and roast for 25-30 minutes, until lightly caramelised and tender.
Crack the eggs into a mixing bowl. Add the beetroot, parsley and a generous pinch of salt and pepper. Mix until combined.
Line an ovenproof dish with baking paper and pour in the egg mixture. Bake for 20 minutes, or until golden on top and cooked through.
Remove from the oven and set aside to cool a little. Cut into squares and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
