Beetroot and Feta Frittata recipe by Clean Eating Alice ()Beetroot and Feta Frittata recipe by Clean Eating Alice () © Copyright

Beetroot and feta frittata

The Italians were on to something when they elevated the humble omelette to God-level breakfast gastronomy, and Alice Liveing’s recipe goes one further by serving this particular frittata up with vitamin- and mineral-rich beetroots and feta cheese.

Ingredients: (serves 2)

  • 1½ tbsp coconut oil
  • 2 beetroots, peeled, trimmed and roughly chopped
  • 6 free-range eggs
  • 1 red onion, peeled, halved and finely sliced
  • 100g feta, crumbled
  • a few sprigs of fresh coriander, leaves chopped
  • sea salt and freshly ground black pepper 


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Put 1 tablespoon of the coconut oil into a small roasting tray and place in the oven to melt.
  3. Once the coconut oil has melted, remove the tray from the oven, tip in the chopped beetroot and toss to coat.
  4. Season with salt and pepper, then roast in the hot oven for 40 minutes or until softened, tossing halfway through. Remove from the oven and set aside.
  5. Preheat the grill to high.
  6. Crack the eggs into a bowl with a pinch of salt and pepper, and whisk until fully combined.
  7. Heat the remaining ½ tablespoon of coconut oil in a large non-stick ovenproof pan over a medium heat. Add the red onion and fry for 5-7 minutes, until soft.
  8. Add the beetroot and feta, and pour in the egg mixture. Once starting to set, place the pan under the grill for a few minutes until set, then serve with the coriander.

Like this? Why not try Alice's ultimate breakfast wrap. Check out FS magazine's nutrition section for more tasty healthy meals.  

Alice Liveing, best known these days as Clean Eating Alice, has released her second cookbook Eat Well Everyday, out now.

Beetroot and Feta Frittata recipe by Clean Eating Alice ()



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