Beetroot, dill and feta frittata
Published: December 19, 2014 at 2:30 PM
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serves 2
Easy
Total time: 10 mins
0 reviews
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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.
Vegetarian
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Ingredients
Nutrition
-
1 onion
thinly sliced
-
olive oil
-
2 cooked beetroot
sliced
-
100g feta
crumbled
-
small handful dill
chopped
-
4 eggs
beaten with seasoning
Nutrition: per serving
- kcal462
- fat34.7g
- saturates11.5g
- carbs12.8g
- sugars0g
- fibre2.4g
- protein25.4g
- salt1.98g
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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.
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