BEETROOT FRITTATAS
INGREDIENTS
10 eggs
500g boiled and peeled beetroots, coarsely chopped 4 tbsp coarsely chopped fresh dill
55g coarsely chopped roasted walnuts
2 tbsp olive oil
MIXED HERB SALAD
1 tbsp sunflower seeds
3 tsp black chia seeds 50g red onion, thinly sliced
5 tbsp coarsely chopped flat-leaf parsley
½ cup fresh mint
2 tbsp small fresh tarragon leaves 2 tbsp fresh dill sprigs
1 tbsp extra virgin olive oil
1 tbsp lemon juice
METHOD
Preheat oven to 180°C. Grease 8 holes of two 6-hole texas muffin pans; line bases with baking paper. Whisk eggs in a medium bowl.
Stir in beetroot, dill, walnuts and oil until combined; season. Divide mixture into pan holes.
Bake frittatas for 20 mins or until a sharp knife inserted into the centre comes out clean. Meanwhile, make the salad: Heat a large frying pan over medium heat; dry-roast seeds until toasted. Place seeds in medium bowl with remaining ingredients; toss gently to combine.
Serve frittatas with salad.