Beetroot, dill and feta frittata recipe | olivemagazine

1545

1 onion
thinly sliced
olive oil
2 cooked beetroot
sliced
100g feta
crumbled
small handful dill
chopped
4 eggs
beaten with seasoning

Method

step 1
Cook the onions in 2 tbsp oil in a small frying pan until golden. Layer the beetroot, feta and dill over, then pour the eggs in.
step 2
Cook on medium high heat until nearly firm. Put under grill for 2 minutes until the top is set.