Beetroot, feta & dill frittata

Even though I love it, I’m always hesitant to cook with beetroot. I have it in my mind that it takes forever to cook (it doesn’t take that long), but the worst thing is that it’s soooooo messy. When I was making this, I thought I managed to clean all the splashes of bright pink off myself, but a few hours later I found 3 spots up my arm that I’d missed…As for the cooking time, I boiled the beets for 40 mins, leaving them to cool before slipping their skins off and slicing. This makes a lovely lunch or supper, and can even be sliced and wrapped in foil to take to a picnic, like we did.

Beetroot, feta & dill frittata

5-6 medium beets, cooked, skinned, sliced thinly
1 large onion, sliced thinly
180 g feta, crumbled
10 g of dill, fronds only, finely chopped
Olive oil
salt and pepper
6-8 medium or large eggs

Set a 20 cm frying pan over a medium heat and add 2 tbsps of olive oil. Add a generous pinch of salt (use Maldon if you have it). Fry the onion until it’s soft and starting to caramelise.

While the onions cook, whisk the eggs in a large jug (if you don’t have a large jug, a bowl will be quite fine) until they’re really smooth. I used 6 eggs in mine, but I think it could’ve been a bit eggier so next time I might add one or two more. Season with 1/4 tsp of fine salt and a generous few grinds of black pepper. Set aside.

With the pan still on the heat, sprinkle half of the feta over the onion, then arrange a single layer of beetroot slices over the top followed by half the dill, then repeat so you have two layers of each. It doesn’t matter if you don’t use up all the beetroot, you can keep it for salads or pickling.

Turn your grill on high. Give the egg mixture a quick stir and then pour over the top evenly. Sprinkle another pinch of maldon salt on top if you have it. Leave to cook for a few minutes until you can see a clear ring of cooked egg around the edges.

Set the pan under the grill to finish cooking (be careful if your pan has a plastic handle, don’t put it fully under). Mine took about 6 mins under a high grill (oven door closed, would take longer with the door open). It will puff up a bit and will get a little browned on top. Transfer to a plate when it’s cooked and allow to cool for 15 mins before eating.

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