A Perfect Pantry
Beetroot and Leek Pan Frittata
- 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
- Using the slicing blade on the food processor, process the beetroots and leeks.
- 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.
- 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.
- Serve with a green salad.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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