Olive Magazine

Beetroot, dill and feta frittata

Published: December 19, 2014 at 2:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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
Nutrition:
NutrientUnit
kcal462
fat34.7g
saturates11.5g
carbs12.8g
sugars0g
fibre2.4g
protein25.4g
salt1.98g
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Ingredients

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

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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