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Beetroot, Sage and Feta Frittata

by Flora Shedden

Quick and comforting food doesn’t have to come from a takeaway. This beetroot-based frittata will satisfy the most rumbling of tummies, while still giving you a way to get some brightly coloured root-veg into your diet. It’s simple to make, but the fresh herbs really lift the flavour and make it feel like a treat.

Prep time

15 minutes

Cook time

20 minutes






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.




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