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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

vegetarian with eggs with lactose

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Omelet with baked beetroot and pecorino

Omelet with baked beetroot and pecorino

Omelet with baked beetroot and pecorino step 1

step 1

Cut the beets into thin slices. Then steam until the vegetables are tender. Once the beets are cooked, leave them to cool.

Omelet with baked beetroot and pecorino step 2

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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Omelet with baked beetroot and pecorino step 3

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.

Omelet with baked beetroot and pecorino step 4

step 4

Cook the frittata in the oven preheated to 190 ° C for about 35-40 minutes.

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