Red Beet Frittata

Red beet frittata is a colorful and nutritious variant of the classic Italian frittata. Here’s the Italian recipe you can follow:

Ingredients

• 4 eggs
• 2 medium-sized pre-cooked red beets (you can use boiled or steamed)
• 50 g of grated Parmigiano cheese
• 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 you wish, add crumbled goat cheese or feta to enrich the flavor.
3. Add the cut beets and grated Parmigiano to the eggs, mixing well to distribute evenly.
4. Heat a drizzle of extra virgin olive oil in a non-stick pan of adequate size 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 completely set.
7. With the help of 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.

Red beet frittata is a dish rich in flavors and can be enhanced with finely chopped fresh aromatic herbs added to the egg mixture, or with a sprinkling of dried herbs before serving.

Fun Facts

Beetroot is appreciated not only for its sweetish taste and its lively color that can embellish dishes, but also for its nutritional properties, being rich in antioxidants, vitamins, and minerals. In Italy, beetroot is often used in salads or as a side dish but is also fantastic in frittatas for an extra touch of creativity.