Beautiful beetroot and butternut frittata!

On the first weekend in October we went to our local fruit and veg pick your own farm and came back with several pumpkins and butternut squashes. They have been sitting in my house for a few weeks now! When I went to check on them recently I noticed the butternut squashes were starting to get a little furry, so I had to do something with them straight away! I also had some problem beetroot – I kept forgetting to cancel them in my veg box and had loads which needed using up. Finally I had some left over salsa and sour cream from a dinner party, which also had to be used.
I chopped and peeled the butternut squashes, put some in the freezer, turned some into soup and also made this delicious and beetroot and butternut frittata here:

Ingredients:

  • Sliced raw butternut squash – make discs and then cut in half. You need enough to cover the bottom of your pie dish
  • Sliced raw beetroot (make discs – again will need to cover the bottom of your pie dish.
  • 6 eggs (or more if your pie dish is large)
  • Dollop of sour cream (you could subsitute this for homemade yoghurt instead -see how to make yoghurt here)
  • Dollop of homemade salsa (see recipe here )
  • Cubes of home made ricotta cheese (see recipe here)
  • Salt and pepper
  • Mixed herbs
  • Small amount of chopped onion

Method:

  1. Toss beetroot and butternut slices in a little olive oil.
  2. Roast beetroot slices in the oven at 180degreesC on a naturally non-stick tray or sheet for 30 mins and butternut for 15 mins.
  3. Layer them in an ovenproof round dish – beetroot at the bottom and then the butternut on top.
  4. Mix up the eggs with the salsa and sour cream (or yoghurt) and herbs and chopped onion
  5. Season eggs with salt and pepper
  6. Pour eggs over beetroot and squash slices, making sure they are entirely covered. Add more eggs if necessary.
  7. Arrange small dollops of salsa and cubes of homemade ricotta on the top
  8. Cook for 40 minutes and then serve hot or once completely cooled down keep in the fridge  for a a few days.
Not all beetroot is the same, some of the varieties don’t dye your hands red and are really very pretty when sliced up. Have a look around and see if you can get hold of some interesting varieties!
Hope you enjoy this recipe! If you decide to make it at home, let me know how it turned out!

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