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Omelet with baked beetroot and pecorino
ingredients
servings
6
Pepper
to taste
Iodized salt
to taste
Fresh thyme
4 sprigs
Eggs
8 unit
Pecorino cheese
40 grams
Sheep milk ricotta cheese
100 grams
Red beetroot
400 grams
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
translated by
Italian
with 
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.
