This beetroot, dill & feta frittata has an unusual combination of flavours which surprisingly work well together and make a bright, colourful frittata. I cooked this in a large saucepan but think it would have been better in a smaller pan to get a lot more layers. The sweetness of the beetroot goes well with the saltiness of the feta and the dill brings them both together. You could try other herbs too, perhaps some flat leaf parsley if the dill is a bit too powerful for your tastes.
I enjoyed this warm rather than cold. but then again I prefer my beetroot warm, not cold. The Chief taster happily munched cold and warm pieces. Each to their own though I guess! You may want to use a couple more eggs too, if you want the frittata to be very deep and are using a smaller frying pan.
1 onion thinly sliced
2 tblspn olive oil
4 cooked beetroot, sliced
150g feta cheese
1/4 cup fresh dill, finely chopped
- Heat the oil in a frying pan and cook the onion on a gentle heat until soft and golden.
- Beat the eggs in a bowl.
- Layer the beetroot, feta and dill in the pan.
- Pour the eggs over and cook on a medium heat.
- When nearly firm, place under a hot grill to cook the top of the frittata for 2 minutes.
- Eat and enjoy!