Irish Root Veg and Feta Frittata

by Lou Robbie

This frittata is so handy to make and works perfectly with gorgeous Irish root veg! You can add just about any cooked veg to your frittata, here we are using delicious turnip and potato thats delicious with spinach and feta. Any left over cooked veg can be used think beetroot, peppers, courgette, carrots, parsnips, broccoli or peas it’s a real #zerowaste hero recipe.

This recipe makes a large frittata that is great for feeding a crowd for lunch, dinner or picnic. The best part is you can have it hot or cold.

Make a root veg with your next veg box.

Lou 🙂

Ingredients: makes 8 big slices

  • 300g cooked turnip/swede, cooled and diced
  • 300g cooked potato, cooled and diced
  • 150g feta
  • 18 eggs
  • zest 1 lemon
  • salt and pepper
  • handful spinach

Method:

  • Step 1: Preheat the oven 180ºC and line a baking tin (20cm x 30cm) with parchment paper.
  • Step 2: Scatter the cooked turnip and potato, evenly, over the bottom of the tray.
  • Step 3: Chop the baby spinach roughly and put it on top of the turnip and potato.
  • Step 4: In a bowl whisk the eggs along with a good pinch of salt and pepper. Zest the lemon into the egg and mix well.
  • Step 5: Pour the egg mix over the veg and push any veg sticking up down with a fork.
  • Step 4: Bake in the oven for 30-40 minutes, until cooked through.
  • Serve warm with a salad or cold on a picnic.

Beetroot Hummus w/ Toasted Tortilla Chips

by Lou Robbie

Big beautiful earthy beetroots full of flavour, sweetness and goodness! If you’re not familiar with cooking them from raw then cook them like a potato. Steam, boil or roast and you won’t go too far wrong.

Steaming beetroots is a great way to lock in the nutrients and a gentle way to cook your beetroots. When they pierce easily with a knife they are ready. Cool and store them in the fridge until you’re ready to make this hummus.

The colour of this hummus was gorgeously pink and vibrant!

Serve as a dip with tortilla chips, as a side on a mezze plate, as a dressing with a lentil and goat cheese salad or a topping on an open sandwich with roasted veg.

Enjoy,

Lou 🙂

  • 300g raw beetroot
  • 1 tin of cooked chickpeas drained – (400g)
  • 1 clove garlic grated
  • 1/2 lemon juice
  • 1 tablespoon light tahini
  • 2 tablespoon light oil
  • salt and pepper to taste
  • 2-3 large tortilla wraps
  • light oil
  • 1 tsp smoked paprika
  • 2 tablespoons sesame seeds – optional

To make the hummus

  1. Begin by cooking the raw beetroots. Wash the beetroot and cut the tops off, keep the skin on if you wish. Quarter and steam in a pot for 40 mins, or until they piece easily with a knife. (I have a powerful blender so I keep the skins on for this recipe, peel if you wish)
  2. Cool the beets and store in the fridge until you are ready to make the hummus.
  3. Once cooled add the beetroot to a blender along with the drained chickpeas, grated garlic clove, lemon juice, tahini, oil and add a pinch of salt and pepper.
  4. Blend the hummus until it’s smooth. Taste and adjust the seasoning if needed.

To make the tortilla chips and toasted sesame seeds.

  1. Preheat the oven to 180C. Have a couple of large baking trays at hand.
  2. Simply cut the tortilla wraps into triangles. Do this by cutting the wraps in half. Then quarters then eights.
  3. Lay the triangles on the trays, space them out so they don’t overlap.
  4. Spray or drizzle with oil and sprinkle with paprika.
  5. Toast in the oven for 5-10 minutes, keep a close eye on them. When they are lightly toasted they are ready.
  6. To toast the sesame seeds put them on a tray and toast for 5-10 minutes until golden.

To serve:

Add the beetroot hummus to a bowl, top with toasted sesame seeds, if you wish and the toasted tortilla chips.