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Beetroot, Dill and Ricotta Frittata

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Beetroot, Dill and Ricotta Frittata

The Beginning of summer calls for some lighter recipes! A frittata is a quick, tasty, easy lunch or dinner. 

Serves 2 people for a light meal, with side dishes for a more substantial meal.

 

Ingredients

4 eggs

2 cooked beetroots, peeled and chopped.

Bunch of fresh dill

100g ricotta cheese 

1 tablespoon lemon juice

Grated rind of an unwaxed organic lemon

3 tablespoons cream

 

Preheat oven to 200c


  1. In a mixing bowl beat the eggs with the cream, lemon juice 

and rind. Season to taste.

  1. Chop around 2 tablespoons of fresh dill and beat into the egg mix. 
  2. Take a non stick frying pan and grease lightly with a little butter, olive oil or other cooking oil. You want a frying pan that is suitable to place under the grill **
  3. Place over a medium heat. After a minute or so add the egg mixture, then place the beetroots into the pan (dotting them around) and do the same with the ricotta cheese. 
  4. Cook for around 5 minutes over a medium heat, then Place in pre heated oven for around 15 mins until the frittata is cooked and the top is turning golden brown. 
  5. Serve with a little extra dill sprinkled over top and maybe a drizzle of olive oil. 

** If you don’t have a cast iron pan that can go in the oven, simply line a baking dish and pour the whole frittata into the dish and bake in the oven for around 25 minutes or until cooked. 

 

Next we have a lighter way to enjoy chocolate for the summer months! 

Chocolate covered frozen yogurt and berries. 

INGREDIENTS

200g natural yogurt (or soy or coconut yogurt)

130g mixed berries (if you’re using larger berries like strawberries, they will need chopping into small pieces).

3 tablespoons of desiccated coconut. And one extra for the topping (optional)

200g dark (or milk) chocolate. 


  1. Mix the yogurt, berries and coconut together. Then line a baking tray with a sheet of greaseproof paper. 
  2. Place a dollop of the mixture onto the paper (around a tablespoon size) and repeat until all the mix is used up. 
  3. Freeze for around 30 mins.
  4. Melt the chocolate by chopping it up, placing in a heat proof bowl and placing the bowl over a saucepan of simmering hot water over a medium heat. 
  5. Remove the yogurt bites from the freezer and once the chocolate is melted, remove it from the heat & dip and cover each yogurt bite in the chocolate before returning to the grease proof paper, sprinkle with the remaining coconut and return to the freezer. Once set, eat straight away, or if you want to leave it in the freezer, place in a suitable container or freezer bag. 

Enjoy! 

 

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