Beetroot, dill and feta frittata
serves 2
Easy
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A frittata is one of the easiest egg dishes to make. This recipe makes the most of earthy beetroot and pairs it with salty feta and dill for really colourful dish. On the table in 10 minutes it's the ultimate speedy supper.
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- 1 onionthinly sliced
- olive oil
- 2 cooked beetrootsliced
- 100g fetacrumbled
- small handful dillchopped
- 4 eggsbeaten with seasoning
Nutrition: per serving
- kcal462
- fat34.7g
- saturates11.5g
- carbs12.8g
- sugars0g
- fibre2.4g
- protein25.4g
- salt1.98g
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Cook the onions in 2 tbsp oil in a small frying pan until golden. Layer the beetroot, feta and dill over, then pour the eggs in.
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Cook on medium high heat until nearly firm. Put under grill for 2 minutes until the top is set.
