Roast beetroot, greens and brie frittata
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Roast beetroot, greens and brie frittata
Roasting beetroot with cumin emphasises its sweet but slightly earthy flavour. Combined with wilted garden greens, caramelised onion and a soft-rind cheese such as Brie (or try a goat’s cheese), you have a heavenly supper on hand.
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
494Kcal
Fat
35gr
Saturates
13gr
Carbs
14gr
Sugars
12gr
Fibre
6gr
Protein
30gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- about 500g raw beetroot, well-scrubbed and trimmed
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 large onion, thinly sliced
- about 150g greens, washed and chopped – you can use the beetroot greens, chard, kale or spinach
- 1 tbsp chopped fresh thyme, plus extra to garnish
- 8 medium eggs, beaten
- 200g Brie*
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut each beetroot into about 8 wedges, depending on size, and toss with 1 tablespoon of olive oil, the cumin seeds and seasoning. Spread out on a baking tray and roast for 25-30 minutes until tender.
- Meanwhile, heat another tablespoon of olive oil in a non-stick frying pan with a 20cm base. Cook the onion on a medium-low heat for 10-15 minutes, stirring, until soft and lightly golden. Mix in the washed and chopped greens and cook until tender and wilted – the time this will take will depend on the type of greens that you use; cover the pan if needed to help them cook down. If they produce lots of juice, bubble uncovered until this has evaporated then tip the veg into a large mixing bowl. Stir in the roasted beetroot, the thyme, the beaten eggs and some seasoning. Dice half of the Brie and stir this in, too.
- Heat the rest of the oil in the same pan as before over a medium heat, swirling to coat the sides. Tip in the egg and veg mixture, shaking to level out. Use a spatula to gently pull in the edges as the egg starts to set, so that you get nicely rounded sides that release easily from the pan. Cook for 8-10 minutes on a low-medium heat (and preheat the grill) until the frittata is mostly set.
-
Slice the rest of the brie thickly and lay on top of the frittata. Transfer to the grill (protecting the pan handle if needed) and cook for 4 minutes or until the top is set. Leave to settle for 15 minutes before serving, scattered with extra thyme. Leftovers keep in the fridge for up to 3 days; serve at room temperature rather than cold.
*Use vegetarian cheese if required.
Use your air fryer
Cook the beetroot in the air fryer at 180°C for 15-20 minutes until tender, then remove and turn down to 150°C. Continue with step 2 as in the main method. Heat 1 tbsp oil in a silicone liner or a baking dish that fits in the air fryer then add the frittata mixture and cook for 20 minutes or until set. Top with the sliced Brie and cook for 5 minutes; leave to settle as per the main recipe.
