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1 large white onion
olive oil
2-3 small potatoes
2-3 beetroot, cooked
100g feta
4 eggs
100ml double cream
salt + pepper
few sprigs of fresh thyme
small knob of butter
bunch of fresh sage
Step 1
Preheat the oven to 200C. Slice the onion into thin wedges.
Step 2
Soften the onions on a low heat in a pan with a little olive oil
Step 3
Cut the potato into similar sized wedges, cover with water and bring to the boil in a second saucepan. They should only take 10 minutes to cook.
Step 4
Slice the beetroot and feta into small chunks.
Step 5
In a jug or bowl whisk together the eggs, cream, salt + pepper. Mix until smooth then pick off the thyme leaves and add.
Step 6
Grease an oven proof frying pan with a little butter.
Step 7
Add the softened onions, cooked and drained potatoes, beetroot and feta. Pick off the sage leaves and mix with all of the veg.
Step 8
Pour the egg mixture on top, making sure it is all covered. Bake for 10-12 minutes or until the egg has puffed up slightly and is set.
Step 9
Serve hot or cold with good bread and salad.
Enjoy!