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Recipe by olive magazine

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1. Cook the onions in 2 tbsp oil in a small frying pan until golden. Layer the beetroot, feta and dill over, then pour the eggs in.
2. Cook on medium high heat until nearly firm. Put under grill for 2 minutes until the top is set.

Per serving

462 kcalories, protein 25.4g, carbohydrate 12.8g, fat 34.7 g, saturated fat 11.5g, fibre 2.4g, salt 1.98 g

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• ST

  03 February 2009

  ST rated and commented on this recipe

  

  Probably wouldn't be to everybody's taste but I liked it. Looks pretty though! Would be good in the summer with a salad. Really easy and very fast to make.

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• Winston

  12 February 2009

  Winston rated and commented on this recipe

  

  This recipe is easy, but the flavours don't go together very well and the warm beetroot and dill didn't seem right to me. I'd stick with an old-fashioned potato, ham and tomato frittata!

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Ingredients

• 1 onion , thinly sliced
• olive oil
• 2 cooked beetroot , sliced
• 100g feta cheese , crumbled
• a small handful dill , chopped
• 4 eggs , beaten with seasoning

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 1 onion , thinly sliced
• olive oil
• 2 cooked beetroot , sliced
• 100g feta cheese , crumbled
• a small handful dill , chopped
• 4 eggs , beaten with seasoning

Per serving

462 kcalories, protein 25.4g, carbohydrate 12.8g, fat 34.7 g, saturated fat 11.5g, fibre 2.4g, salt 1.98 g

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