Beetroot Frittata

Name: Beetroot Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Eggs 6; Precooked beets (red) 7.1 oz; Grana Padano PDO cheese (to grate) 4.2 oz; Sage 1 leaf; Mint 1 sprig; Parsley 1 sprig; Extra virgin olive oil to taste; Fine salt to taste

it de fr es br

279

Calories per serving

Energy Kcal 279
Carbohydrates g 3.8
of which sugars g 3.8
Protein g 21.4
Fats g 19.8
of which saturated fat g 8.47
Fiber g 2
Cholesterol mg 339
Sodium mg 662

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

If you're looking to bring some colorful flair and flavor to your meal, this beetroot frittata is a fantastic choice. Really. This Italian classic gets a fresh twist with the deep pink hues of red beets, making it a standout dish on any table. Seriously good. Italians are known for their creativity with frittatas, and this version is no exception. It incorporates a fragrant mix of herbs like sage, mint, and parsley. These herbs infuse every bite with a fresh, herby note that's a bit tangy and different from your standard frittata. The eggs become fluffy and light, while the beets stay tender, adding a pop of sweetness that pairs perfectly with the herbs. And here's the thing—bits of feta, goat cheese, or blue cheese can be added, transforming it into a beetroot and feta frittata or even a more adventurous beetroot and goat cheese frittata.

Across Italy, frittatas are a staple for various meals, and this beet frittata is incredibly versatile. It's great for lunch, dinner, or even a snack in a sandwich. Pretty simple. Depending on the region, it might be served with crispy roasted potatoes or a simple fresh salad. And if you're feeling inspired, you can create an entire beet-themed menu. You know, by pairing it with a creamy beet risotto or beet pesto pasta. Which is great. This dish is a healthy and easy frittata recipe that doesn't require much effort but still feels special. To be honest, whether you're craving a simple vegetarian frittata or want to impress with something colorful, this beetroot twist offers plenty of creative possibilities. Its bright appearance, moist texture, and little herby kick ensure it'll be a hit at your next gathering. Plus, the use of seasonal ingredients really really captures the core of Italian cooking, allowing you to enjoy a taste of Italy right at home.

How to prepare Beetroot Frittata

To make the beetroot frittata, first wash and then chop mint and parsley 1. Thinly slice the precooked beetroot 2. Beat the eggs with a whisk 3.

Season with grated cheese 4, a pinch of salt 5, and add the chopped aromatic herbs 6.

Mix again to combine everything 7. In a pan about 8.5 inches in diameter, pour a drizzle of oil, spread it as evenly as possible, and heat it. Then add about half of the mixture 8. Cook for 5 minutes or until the eggs are slightly set. Lay the beet slices 9.

Cover with the remaining mixture 10 and cook for another 5 minutes or until the base of the frittata is firm enough. At this point 11, place a plate or lid of the same diameter on top 12,

flip the frittata with a quick and decisive motion 13. Continue cooking 14 on the other side for about 5 more minutes or until the frittata is cooked through. Serve the beetroot frittata hot 15.