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A Perfect Pantry

Beetroot and Leek Pan Frittata

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    • PREP TIME
      5 min
    • COOK TIME
      20 min
    • READY TIME
      25 min
    • SERVINGS
      6

    Ingredients

    • 2 small beetroots peeled, roots removed
    • 1 leek white only, washed thoroughly
    • 50 grams butter
    • 2 tablespoons olive oil
    • 2 clove garlic minced
    • 2 teaspoons thyme shredded
    • 1/2 cup Persian fetta crumbled
    • 2 tablespoons basil shredded
    • 4 x 59g free range eggs lightly whisked
    • 1/2 cup milk
    • 1/2 cup pure cream
    • 1 teaspoon salt
    • 1/4 teaspoon white pepper ground

    Directions

    1. Using the slicing blade on the food processor, process the beetroots and leeks.
    2. Using a large frypan over a medium heat, melt the butter and oil and sauté the beetroot, leek, garlic and thyme until golden brown, approximately 6 minutes. Sprinkle over the cheese and basil.
    3. In a jug, whisk together the eggs, milk, cream and salt and pepper. Pour over the mixture and turn the stovetop to a low heat and place a lid on the frypan. Allow to cook for 6 minutes or until cooked through.
    4. Serve with a green salad.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Essentials Skillet FrypanEssentials Skillet Frypan
    • 550W Essentials Direct Drive Food Processor550W Essentials Direct Drive Food Processor
    • Power Drive Direct Food ProcessorPower Drive Direct Food Processor
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