Easy Beetroot and Goat Cheese Frittata Recipe
Start your day with a vibrant twist—this easy beetroot and goat cheese frittata features earthy roasted beets and tangy goat cheese baked into fluffy eggs. Perfect for breakfast or brunch, it’s not only delicious but packed with nutrients—especially when paired with the benefits of morning beets. Ideal for health-conscious eaters craving something colorful and satisfying.
Ingredients
- 2 medium beets about 1 cup roasted, chopped
- 6 large eggs
- ½ cup milk or goat milk for creaminess
- ½ cup crumbled goat cheese
- Salt and pepper to taste
- 1–2 tbsp olive oil for roasting and sauteing
- Chopped onions or beet greens Optional add-ins
Ingredient Swaps & Notes:
- Beetroot and feta frittata variant: substitute goat cheese with feta for a salty tang.
- Vegetable and feta frittata: add kale spinach, or diced peppers.
- Beet omelette: cook fillings on stovetop and fold for single servings.
Instructions
- Roast Beets: Preheat oven to 200 °C (400 °F). Toss chopped beets in olive oil, season, roast ~25–30 mins until tender. Alternatively, boil until soft. To preheat the oven: Reduce heat to 180 °C (350 °F).
- Whisk Eggs & Milk and Combine: In a bowl, beat eggs with milk, salt, and pepper. Combine: Stir in roasted beets and half the goat cheese.
- Bake: Pour into pre-greased oven-safe pan. Sprinkle remaining goat cheese on top. Bake 20–25 mins until set and golden.
- Rest & Serve: Let cool 5 mins, slice, and serve warm.
Notes
- Even cooking: Roast diced beets to ensure tenderness and prevent frittata sogginess.
- Ensure fluffiness: Don’t overbeat eggs—just until evenly combined.
- Cheese timing: Reserve half the goat cheese for topping to treat your eyes, not just the tastebuds.
- Make-ahead: Bake, slice, and refrigerate. Reheat gently or enjoy cold—great for on-the-go breakfasts.
- Storage: Keep in the fridge up to 3 days or freeze individual slices for 1 month.