Beetroot and Leek Pan Frittata

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.