Who doesn’t love a frittata? They’re the perfect thing to whip together if you’ve got unexpected guests, you’re meal prepping lunches for the week or you just have a craving for some eggs.
If you’re looking for a new way to spice up your usual recipe, check out this delish frittata that adds beetroot and wild rice into the mix.
Beetroot & Wild Rice Fritatta
- 1 cup wild rice
- 1 tbsp olive oil
- 2 large red onions finely sliced
- 4 spring onions sliced
- 2 tbsp balsamic vinegar
- 1/4 tsp fresh ground nutmeg
- 1 cup fresh basil leaves plus extra to serve
- 1 pack Leaderbrand Pure'n Ezy beetroot
- 6 eggs beaten
- Place wild rice in a saucepan with two and half cups of cold water, cover and bring to the boil over a high heat. Turn down and simmer for 25-30 minutes until the water has mostly evaporated. Take off the heat, cover and set aside to finish steam cooking and leave until cool.
- Preheat oven to 180°C. Warm the oil in a 25cm oven-proof frying pan or frittata pan on a medium heat. Cook the onions until tender, for 2 minutes, stirring constantly. Add the spring onions and cook a further 2 minutes.
- Take off the heat and add the balsamic vinegar and stir. Add the onion mix to the cooled rice mix, add nutmeg and basil, and season to taste with salt and freshly ground black pepper. Mix until well combined.
- Remove beetroot from the packaging and cut in half. Return the greased pan to a low heat, spoon in the rice mix. Arrange the beetroot on top of the rice mix, then pour over the beaten eggs, letting it sink into the rice mixture.
- Cook dish in oven for 30-35 minutes, until the egg has set. Allow to stand for 10-15 minutes, before serving. Can be served hot or cold.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.