multicolored tagliatelle with fresh sauce
second courses from Italy
Omelet with baked beetroot and pecorino
Omelet with baked beetroot and pecorino
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
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description
Omelet with baked beetroot and pecorino
preparation
step 1
Cut the beets into thin slices. Then steam until the vegetables are tender. Once the beets are cooked, leave them to cool.
step 2
In a bowl whisk the eggs. Add the grated pecorino, ricotta and thyme. Season with salt and pepper. Finally, add the cooked beets. Mix well.
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step 3
Line a baking sheet with a diameter of 20 cm with baking paper. Pour the mixture into the pan. Sprinkle the surface with 1-2 tablespoons of grated pecorino.
step 4
Cook the frittata in the oven preheated to 190 ° C for about 35-40 minutes.