Beetroot, Sage and Feta Frittata

Step 1

Preheat the oven to 200C. Slice the onion into thin wedges.

Step 2

Soften the onions on a low heat in a pan with a little olive oil

Step 3

Cut the potato into similar sized wedges, cover with water and bring to the boil in a second saucepan. They should only take 10 minutes to cook.

Step 4

Slice the beetroot and feta into small chunks.

Step 5

In a jug or bowl whisk together the eggs, cream,  salt + pepper. Mix until smooth then pick off the thyme leaves and add.

Step 6

Grease an oven proof frying pan with a little butter.

Step 7

Add the softened onions, cooked and drained potatoes, beetroot and feta. Pick off the sage leaves and mix with all of the veg.

Step 8

Pour the egg mixture on top, making sure it is all covered. Bake for 10-12 minutes or until the egg has puffed up slightly and is set.

Step 9

Serve hot or cold with good bread and salad.

Enjoy!