A great supper option enjoyed warm or cold. The blue cheese is a classic with beetroot, but could be switched for goat’s cheese, or feta.
- CourseMain meal
- Prepare10 mins
- Cook1 hr 10 mins
- Total time1 hr 20 mins
Preheat the oven to 190ºC, gas mark 5. Season the beetroot in a roasting tin, toss with 1 tbsp oil and 2 tbsp water, then roast for 50 minutes, or until tender and browning. When the beets are ready, set aside, then switch the oven to the grill setting.
Meanwhile, heat 1 tbsp oil with ½ the butter in a medium saucepan. Tip in the onions and a good pinch of salt, then cover and cook gently for 20-30 minutes, stirring occasionally, until soft and turning golden.
In a large bowl, beat the eggs, then season. Add the cooked onions, 2 tsp mustard and ½ the cheese. Melt the remaining butter in a grill-safe, nonstick frying pan. Add the beetroot and egg mixture, stir to distribute everything, then cook for 10 minutes over a medium heat until almost set. Dot the remaining cheese on top, then grill for 5 minutes until golden and set. Leave to cool for 5 minutes, then remove to a board and sprinkle with chives.
To make the salad dressing, beat the remaining 1 tsp mustard with the vinegar in a large bowl, then mix in the remaining 1 tbsp oil and season well. Toss in the salad leaves and serve alongside slices of frittata.
Split the frittata six ways and up the salad. Add shredded cucumber, radish and fennel, then mix in toasted mixed seeds and sprouted seed topper.
If you don’t have a grill-safe pan, use a small roasting tin lined with baking parchment and bake the fritata at 200ºC, gas mark 6, until set and golden.