Beetroot Omelet (Frittata) with Feta Cheese and Potatoes

April 13, 2018

Winning the beet-war with your kids is supposed to be easy. Beets are sweeter than any other vegetable; kids are having fun using them to make horror movie special effects and find hysterically gratifying the post-consumption consequences (that red urine every time they visit the bathroom).

My son “Odysseas” is ok with beets (but hey he is οκ with everything). My 5-year-old daughter “Ioli” (although she loved eating beets as a baby) now decided that she doesn’t like them anymore.  

Beetroots are extremely nutritious. They are full of immune boosting vitamins and minerals like Vitamin A, B, C, potassium and manganese, which makes it an excellent food for growing kids. 

I share with you the recipe I created exclusively for my daughter. It’s a beetroot omelet – frittata. The beets offer a heavenly sweet taste and the feta cheese a salty, lip-tingling hit. I also added boiled potatoes to make it taste more like a potato-omelet.  It is amazing what you can do with a few simple ingredients and the all-important beetroots and eggs, in just a few minutes.

Hands on:           10 minutes

Cooking time:     10 minutes

Serves:                 4-5

 

Ingredients

 

2 medium size beetroots (boiled and cut in 2cm cubes)

2 medium size potatoes (boiled and cut in 2cm cubes)

2 onions (finely chopped)

3 tablespoons olive oil

200gr. (7 oz) feta cheese (crumbled)

1 teaspoon dry rosemary (finely chopped)

8 eggs

salt

pepper

 

How to do it

  1. In a bowl, lightly whisk together the eggs, salt and pepper, using a fork.

  2. Take a non-stick pan and place over medium heat; add the olive oil and when hot sauté the onions until they soften.

  3. Add the beetroots, the potatoes, the feta cheese and the dry rosemary and mix everything together.

  4. Add the whisked eggs to the pan and continue cooking, tilting the pan and gently moving cooked portions until the omelet is well done at the bottom (that is when top surface of eggs is thickened and no visible liquid egg remains). 

  5. If you cannot turn flip the omelet over, just cover the handle of the pan (2-3 times) with aluminum foil and bake in a preheated oven (grill 180oC or 350oF) for 4-5 minutes. Otherwise grab a plate that is about 2 in (5.1 cm) larger than your pan on each side, cover your pan with the plate, and get ready to flip the pand together with the plate. The omelette will fall onto the plate and then you just let it slide with the uncooked side on the bottom of your pan.

  6. Cook for another 2-3 minutes and ready. 

  7. Serve with fresh bread. 

Tips

  • Get all the information you need about how to buy, store and use fresh beetroots HERE

  • You can buy ready boiled beetroots to save some time. If you are to boil your own fresh beetroots: cut off the leaves and wash the bulbs thoroughly. Boil for 10-15 minutes. Remove the peel after boiling.

  • Cut the potatoes in cubes and then boil them for 10 minutes. 

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