Beetroot and Ricotta Baked Frittata

  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

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.

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  • 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


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. -

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Recipe Comments

  1. posted by Joanna on October 29, 2012

    Is my phone playing up or are the ingredients wrong for this recipe?

    • posted by Allie on October 29, 2012

      Hi Joanna,
      Thanks for picking up on that – new website glitch.
      I have fixed it up for you, sorry about that.
      Allie x

  2. posted by Katherine on October 22, 2014

    Hi I am making these for my daughter’s 1st birthday party. How in advance can i make them? IE how long will they last in teh fridge to be reheated. Thank you!

    • posted by Allie on October 23, 2014

      Hi Kath, these can be frozen but are best fresh. I hope that helps? Ax

      • posted by katherine on October 25, 2014

        So think best to make them the morning of the party?

        • posted by Allie on October 25, 2014

          I think so. Eggs aren’t the best frozen and that combined with the watery beetroot puree I don’t know if this would be a great idea.


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