Roast beetroot, greens and brie frittata
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Roast beetroot, greens and brie frittata
Roasting beetroot with cumin emphasises its sweet but slightly earthy flavour. Combined with wilted garden greens, caramelised onion and a soft-rind cheese such as Brie (or try a goat’s cheese), you have a heavenly supper on hand.
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
494Kcal
Fat
35gr
Saturates
13gr
Carbs
14gr
Sugars
12gr
Fibre
6gr
Protein
30gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- about 500g raw beetroot, well-scrubbed and trimmed
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 large onion, thinly sliced
- about 150g greens, washed and chopped – you can use the beetroot greens, chard, kale or spinach
- 1 tbsp chopped fresh thyme, plus extra to garnish
- 8 medium eggs, beaten
- 200g Brie*
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut each beetroot into about 8 wedges, depending on size, and toss with 1 tablespoon of olive oil, the cumin seeds and seasoning. Spread out on a baking tray and roast for 25-30 minutes until tender.
- Meanwhile, heat another tablespoon of olive oil in a non-stick frying pan with a 20cm base. Cook the onion on a medium-low heat for 10-15 minutes, stirring, until soft and lightly golden. Mix in the washed and chopped greens and cook until tender and wilted – the time this will take will depend on the type of greens that you use; cover the pan if needed to help them cook down. If they produce lots of juice, bubble uncovered until this has evaporated then tip the veg into a large mixing bowl. Stir in the roasted beetroot, the thyme, the beaten eggs and some seasoning. Dice half of the Brie and stir this in, too.
- Heat the rest of the oil in the same pan as before over a medium heat, swirling to coat the sides. Tip in the egg and veg mixture, shaking to level out. Use a spatula to gently pull in the edges as the egg starts to set, so that you get nicely rounded sides that release easily from the pan. Cook for 8-10 minutes on a low-medium heat (and preheat the grill) until the frittata is mostly set.
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Slice the rest of the brie thickly and lay on top of the frittata. Transfer to the grill (protecting the pan handle if needed) and cook for 4 minutes or until the top is set. Leave to settle for 15 minutes before serving, scattered with extra thyme. Leftovers keep in the fridge for up to 3 days; serve at room temperature rather than cold.
*Use vegetarian cheese if required.Use your air fryerCook the beetroot in the air fryer at 180°C for 15-20 minutes until tender, then remove and turn down to 150°C. Continue with step 2 as in the main method. Heat 1 tbsp oil in a silicone liner or a baking dish that fits in the air fryer then add the frittata mixture and cook for 20 minutes or until set. Top with the sliced Brie and cook for 5 minutes; leave to settle as per the main recipe.
