Beetroot Frittata WithPesto

If you want a really healthy yet mega-tasty vegetarian meal, try my beetroot frittata with pesto.

I love beetroots (beets) and I make an effort to include a lot of super-healthy raw green leafy vegetables - such as spinach and watercress - in my diet.

Beetroot is a rich source of antioxidants and it contains potassium, magnesium, iron, vitamins A, B6 and C and folic acid, as well as protein, carbohydrates and soluble fibre. It also contains betaine, which is important for cardiovascular health.

When it comes to pesto, I do personally prefer to make it with rocket (arugula) or watercress together with a bit of spinach or parsley, rather than with just basil. I think it gives the pesto more oomph!

I am using raw beetroots in my beetroot frittata but you can use cooked beetroots in natural juices (preferably organic ones) if you only have those at hand.

 

For the frittata:

250g, 9oz, raw beetroots (beets), peeled and coarsely grated

6 eggs

75g, 2¾oz, feta cheese, crumbled

Salt and pepper

 

For the pesto:

25g, 1oz, rocket (arugula) or watercress

25g, 1oz, fresh spinach

10 walnut halves - or use 1 tablespoon of pine nuts in place of the walnuts

5 tablespoons olive oil – or use mixture of healthy hemp or flaxseed oil and olive oil

1 garlic clove, crushed (optional)

3 heaped tablespoons grated Parmesan cheese

 

1.    Start by making the pesto. Place the rocket/watercress, spinach, walnuts and oil in a food processor and pulse for about 10 -15 seconds. Add the crushed garlic (if using) and grated Parmesan cheese to the mixture. Season with a pinch of salt and some black pepper.

2.    Crack the eggs into a bowl and beat well. Add the grated beetroot and crumbled feta cheese and season with just a pinch of salt –as the feta cheese is quite salty - and more liberally with black pepper.

3.    Heat 1 tablespoon of olive oil in a medium-sized frying pan over a moderate heat. Add the beetroot mixture to the pan and cook for 2-3 minutes, until the mixture starts to set. Place a large dinner plate on top of the frying pan, invert, and slide the frittata back into the pan. Continue to cook for another couple of minutes.

Serve the frittata with a dollop of the pesto on top and a side salad.

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