Beetroot, dill and feta frittata
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 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
Method
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.
