Baked frittata with potatoes, beetroot and goat's cheese
Prep time 15 mins
Cooking time 35 mins
2 tbsp butter
3 tbsp olive oil
3 cloves garlic, peeled and finely chopped
3 potatoes, peeled and thinly sliced
3 bulbs beetroot, parboiled and thinly sliced
½ cup cream
1 tbsp fresh thyme, leaves picked, plus extra to garnish
100g goat’s cheese, crumbled
Preheat the oven to 180°C.
Heat a frying pan, add butter and 1 tbsp olive oil, and allow to melt.
Add garlic and sauté for a minute, then add sliced potatoes.
Stir well to combine, sauté for four minutes or until golden, remove from the pan and season well with salt and pepper.
Place the eggs and cream in a jug, beat well to combine and stir in thyme leaves. Season to taste.
Grease a separate oven-proof frying pan with the remaining olive oil, cover the base with a layer of the potato and beetroot slices, crumble over a little goat’s cheese, and repeat until all the potato, beetroot and cheese have been used.
Pour over the egg mixture and season.
Bake for 30 minutes. Remove, allow to cool slightly, and serve garnished with fresh thyme leaves.