Beetroot, dill and feta frittata

  • serves 2
  • Easy

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.



  • onion 1, thinly sliced
  • olive oil
  • cooked beetroot 2, sliced
  • feta 100g, crumbled
  • dill small handful, chopped
  • eggs 4, beaten with seasoning


  • Step 1

    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.

  • Step 2

    Cook on medium high heat until nearly firm. Put under grill for 2 minutes until the top is set.

Nutritional Information

  • Kcals 462
  • Carbs 12.8g
  • Protein 25.4g
  • Fat 34.7g
  • Salt 1.98g
  • Saturates 11.5g
  • Fibre 2.4g