BEETROOT FRITTATAS WITH MIXED HERB SALAD

PREP + COOK TIME 40 MINUTES SERVES 4

This recipe is gluten-free, protein-rich and also low in carbohydrates. 10 free-range eggs

500g cooked, peeled beetroot,

chopped coarsely

¼ cup coarsely chopped fresh dill ½ cup (55g) coarsely chopped

roasted walnuts

2 tablespoons olive oil

MIXED HERB SALAD

1 tablespoon sunflower seeds 3 teaspoons black chia seeds

½ small red onion (50g), sliced thinly 2/3 cup loosely packed fresh flat-leaf

parsley leaves

2/3 cup loosely packed fresh mint leaves 2 tablespoons small fresh

tarragon leaves

2 tablespoons fresh dill sprigs 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice

1 Preheat oven to 180°C/160°C fan. Grease 8 holes of two 6-hole (¾-cup/180ml) texas muffin pans; line bases with baking paper.

2 Whisk eggs in a medium bowl. Stir in beetroot, dill, walnuts and oil until combined; season. Divide mixture into prepared pan holes.

3 Bake frittatas for 20 minutes or until a sharp knife inserted into the centre comes out clean.

4 Meanwhile, make mixed herb salad.

5 Serve frittatas with salad. MIXED HERB SALAD

Heat a small frying pan over medium heat; cook seeds, stirring, for 2 minutes or until toasted. Place seeds in a medium bowl with remaining ingredients; toss gently to combine.