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Beetroot, goat's cheese and dill frittata
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Stuart West
Beetroot, goat's cheese and dill frittata
Served with a watercress and potato salad, this frittata – with its east-European flavours – is ideal for lighter summer evenings
Serves: 2
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
523Kcal
Fat
32gr
Saturates
10gr
Carbs
31gr
Sugars
9gr
Fibre
5gr
Protein
32gr
Salt
1.5gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g Charlotte potatoes (or other salad potato), halved
- ½ tbsp olive oil
- 1 small onion, sliced
- 5 medium eggs
- ½ x 20g pack dill, chopped, plus extra to serve
- zest and juice of ½ lemon
- 100g baby leaf spinach
- 150g cooked beetroot, sliced
- 60g soft goat’s cheese*, crumbled
- 30g light mayonnaise
- 30g watercress, torn
Step by step
- Boil the potatoes for 15-18 minutes until tender. Once cooked, drain and plunge into iced water to cool.
- Meanwhile, heat the oil in a small frying pan (16-18cm base diameter) and cook the onion with a pinch of salt over a medium heat for 5 minutes, until softened. Whisk the eggs in a jug with the dill and lemon zest. Season generously and set aside.
- Add the spinach to the onions in the pan and cook until wilted (cover the pan with a large lid if you have one). Top with the beetroot then pour in the egg mixture and gently shake the pan to level out. Crumble over the goat’s cheese, and cook for 5 minutes until semi-set. Meanwhile, preheat the grill to medium-high.
- Place the frittata under the hot grill and cook for 4-6 minutes, until set and golden brown on top.
- While the frittata finishes cooking, drain the potatoes from the cold water and tip them into a large bowl. Stir in the mayo and a splash of lemon juice, season to taste and stir through the watercress.
-
Cut the frittata into wedges, garnish with the extra dill and serve alongside the potato salad.
*Use vegetarian cheese if required.Waste notLeftover frittata will keep in the fridge for 2-3 days and makes a great high-protein lunch.