BEET­ROOT FRITTATAS WITH MIXED HERB SALAD

PREP + COOK TIME 40 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Lifestyle Vegetarian -

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.

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