English
Frittata of the season
stuffed with beetroot and Swiss chard
The Italian version of the famous Spanish tortilla baked with goat cheese and accompanied by a salad.
-
Gluten-free
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
milk, egg, tree nut
Utensils:
Cake mould
Ingredients
Red onion
Beetroot
Garlic
Fresh goat cheese
Almond milk
Egg
Swiss chard
Fresh parsley
Mix of Provencal herbs
Mix of green leaves
Tomato
Salad dressing
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2139
511
38
13
24
17
5
23
330
751
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash and peel the beetroot. Cut it into cubes of 1cm. Drizzle them with olive oil and bake in the oven for 12-15 minutes until tender. Season to taste.
3.
Peel the onion and garlic and chop them finely. Chop the chard. Heat 1 tablespoon of oil in a frying pan and sauté the onion and garlic. Once cooked, turn off the heat and add the chard. Mix everything together.
4.
Mix the roasted beetroot with the sautéed vegetables in a bowl and add the chopped parsley and the mix of provencal herbs. Beat the eggs with the milk until it starts to foam. Add it to the vegetable mixture and season to taste.
5.
Add 2 tablespoons of olive oil to the cake mould (approx. 19cm diameter) and put it in the oven for approx. 2 minutes to heat up. Remove the mould from the oven, pour the vegetable egg mixture in the mould and place pieces of goat cheese in the mixture. Place it back in the oven and let it bake for approximately 12 minutes. When ready, let it sit outside the oven for 2 minutes before consuming.
6.