Roasted Beetroot Frittata with Mushroom & Tomato

Method:

  1. Heat the oven to 180˚C.
  2. In a bowl, whisk the eggs, cream and a pinch of salt and cracked pepper. Heat the olive oil in a medium non-stick frying pan with an ovenproof handle. Add the onion and mushroom and sauté until soft and lightly coloured. Add diced tomato and parsley and heat through.
  3. Remove the pan from the heat briefly and add three or four teaspoons of Paradise Beach Purveyors Roasted Beetroot Dip. Return to the heat and add the egg and cream mixture. Leave on heat for 30 seconds to set the bottom of the frittata, then add a few more teaspoons of Roasted Beetroot Dip to the top, swirling lightly to mix.
  4. Place the pan in the oven for approximately ten minutes or until the frittata has set and risen and has turned a golden brown.
  5. Slide a spatula all the way around and under the frittata and transfer to a warm plate ready to serve.
  6. Serves 4.

Ingredients:

  1. 1 tub Paradise Beach Purveyors Roasted Beetroot Dip
  2. 4 eggs
  3. ¼ cup thickened cream
  4. Cracked pepper and salt to season
  5. 1 tablespoon of olive oil
  6. ¼ red onion, finely sliced
  7. 1 medium field mushroom, diced
  8. 1 small ripe tomato, diced
  9. Small handful of chopped flat leaf parsley