This is the delightful beetroot and ricotta baked frittata. I have chosen to bake in muffin tins so I have easy to serve portions, but it would also work well in a quiche tin or similar. It is really delicious and the photo does not do it justice. I am kicking myself for not doubling the recipe and making more adult versions (with puff pastry shells). It would be great to make this at the same time as the beetroot risotto so you can use the fresh beet puree.

Tip: You can freeze for up to a month.

Ingredients

• 2 beetroot, cooked and pureed
• 3 eggs
• 1/4 cup cream
• 150g ricotta
• 1/4 cup button mushrooms, chopped
• 1/4 leek, finely sliced
• 1/2 zucchini, grated
• 1/4 cup tasty cheese, grated
• 1 square of puff pastry, cut into 4 squares
• 1tbs butter

Method

Step 1

Preheat the oven to 180°C. -

Step 2

Place beetroot in a pot of boiling water, cook for around 30 minutes or until the beetroot is soft. Peel the beetroot under cool running water (the skin should peel away easily). Puree and place to one side -

Step 3

Melt the butter in a small saucepan, sauté leek for one minute, add grated zucchini and mushrooms and sauté until soft. Stir occasionally so the mixture doesn't burn. -

Step 4

Whisk together the eggs, cream, cheese and ricotta. Add the leek mixture and stir to combine. -

Step 5

Prepare a muffin tin by greasing the inside. For the adult version push the pastry in to create little cups, pour the mixture in. For the children's version pour the mixture straight into the moulds. -

Step 6

Add a dollop of beetroot puree into the centre of each. Season the adult version with salt and pepper. -

Step 7

Place in the oven for around 20 minutes or until frittata is set and pastry is golden brown. -