Red Beet Frittata

The red beet frittata is a colorful and nutritious variant of the classic frittata. Here is the Italian recipe you can follow:

Ingredients

• 4 eggs
• 2 medium red beets already cooked (you can use them boiled or steamed)
• 50 g grated parmesan
• Salt and pepper to taste
• Extra virgin olive oil
• (Optional) Aromatic herbs to taste such as thyme or rosemary
• (Optional) Crumbled goat cheese or feta for a richer version

Preparation

1. Cut the beets into small cubes or thin slices, as you prefer.
2. Beat the eggs in a bowl with salt and pepper to taste. If desired, add crumbled goat cheese or feta to enrich the flavor.
3. Add the cut beets and grated parmesan to the eggs, mixing well to distribute evenly.
4. Heat a drizzle of extra virgin olive oil in a non-stick pan suitable for the quantities.
5. Pour the egg and beet mixture into the pan, allowing it to spread evenly.
6. Cook over medium-low heat, covered with a lid, for about 10 minutes, or until the bottom is golden and the top is almost fully set.
7. Using a plate or lid, flip the frittata and cook for another 5 minutes to brown the other side.
8. Turn off the heat and let the frittata rest for a couple of minutes before serving.

The red beet frittata is a flavorful dish and can be enriched with finely chopped fresh aromatic herbs added to the egg mixture, or with a sprinkle of dried herbs before serving.

Fun Facts

The beet is appreciated not only for its sweetish flavor and its vibrant color that can enhance dishes, but also for its nutritional properties, being rich in antioxidants, vitamins and minerals. In Italy, beets are often used in salads or as a side dish but are also great in frittatas for an extra touch of creativity.