Potato & Courgette Frittata with Beetroot Salad – Eat Healthy for Less
Time: 1 hr 20 mins
£1.65 per serving
An easy frittata recipe using delicious courgette, potatoes, red onion, and bell pepper round out the flavour, and parmesan cheese tops it off. It’s a perfect lighter option for dinner. Serve with a beetroot salad with a lovely vinaigrette. Let us know if you have a go at this dish and tag us in picture on Facebook and Instagram.
Recipe inspiration & image source: Foodal & MyRecipes
Nutritional Information (per serving): Calories 371kcals; Carbohydrates 27.7g; Dietary Fibre 5.9g; Total Fat 20.4g; Sat Fat 9.8g; Protein 21.7g; Sugars 13.8g; Salt 0.5g.
- 450g beetroot (red and golden)
- 1 tbsp olive oil
- 1/2 tbsp red wine vinegar
- 1 tsp honey
- 1/2 tsp minced garlic
- Pinch of salt
- Ground black pepper
- 1 pack baby leaf salad
- 30g feta
- 1 medium potato
- 2 tbsp butter
- 1/2 small red onion
- 1 medium courgette
- 1/2 red bell pepper
- 8 eggs
- 65g grated parmesan
- Salt & pepper, to taste
Preheat the oven to 180C.
Wrap beetroot in foil. Bake for 1 hour or until tender. Remove from the oven and cool.
Combine oil, vinegar, honey, garlic and a pinch of salt and pepper. Whisk together.
Spread salad over a large plate.
Remove skin from the cooled beetroot, cut into wedges. Toss the beetroot in the oil mixture. Then arrange the beetroot over the salad. Top with feta and pour over the rest of the vinaigrette.
Peel and dice your potato. Warm the butter in a large oven-proof pan over the medium-high heat. Add the potatoes and cook until tender and slightly browned on all sides about 8-10 minutes.
Slice the red onion, cut the courgette into half-moons and dice the red pepper. When the potatoes are just about tender, add the vegetables and cook until they just start to brown, and the courgette is soft.
Beat the eggs in a large bowl and mix in 20g of parmesan. Space the vegetables evenly around the pan and slowly pour the eggs on top. Season with salt and pepper. Cook until the eggs are also set.
While the eggs cook, preheat the grill.
Sprinkle the remaining parmesan over the eggs, Place under the grill and cook until bubbly and golden brown on the top. Remove, let cool for a few minutes and slice to serve.