On Monday I stepped outside the bounds of my comfort zone and tried something new, or at least something that I hadn’t done in a very long time. I took a chance and threw myself into a way of moving that my body remembered but hadn’t practiced since I was a teenager. As I greeted my friend Megan and strapped on the rock climbing harness I tried to calm the knot of apprehension in my stomach. What if I didn’t remember what to do? What if I couldn’t even get off the ground?
All it took was one step off the ground, one grip of the plastic rock face in front of me, to know that despite my long absence my body still remembered how to move this way. My session wasn’t long, and I blame this hellish flu season for that, but I know I will return. Thank you Megan for giving me the opportunity to remind myself that I can push and pull and stretch myself and trust in my mind, body, and spirit to get me there. Sometimes you have to just throw yourself into the deep end, or up the face of a (fake) cliff, in order to be reminded that the worst that can happen when you try something new is that you fail. And all failure means is an opportunity to try again, differently.
This frittata was an old new thing too. A frittata is something that I have made many times before, they are a perfect entertaining option when you have two gluten free people and one vegetarian in the family. My Aunty makes a spectacular zucchini and cheese version. The beets were something new. I love roasted beets, but I have never put them in a frittata before. I was lucky enough to find a bunch of golden beets while I was at the farmer’s market last weekend. You can bet that I jumped up and down with joy when I saw them. Lucky for me too that the farmer is an old acquaintance and was just as excited to have grown them. I hope I have done them justice.
First we wash the beets. Then we wrap each of them in a blanket of aluminium foil and line them up on a baking tray. This part can be done in advance. Our beets are going to make room for a head of garlic too. Then once our beets are cooked, cooled, peeled and sliced we line them up in a baking dish like a rainbow wheel with a few showers of spinach leaves between. Then we squeeze each clove of garlic until it pops(!) and delivers a roasted garlic sliver of heaven. We beat our eggs, add a mega sprinkle of fresh thyme and chives, salt and freshly cracked black pepper and beat it all again with the roasted garlic slivers. We bathe our beets in this eggy delight and add healthy chunks of salty feta cheese before popping it all into the oven. And then we wait.
While we wait we think about old new things that challenge us, and new new things that we would like to try out.
And then we eat.
Roasted Beetroot, Feta, and Thyme Frittata
Serves 4 | Gluten Free | Vegetarian | Leftovers will keep well wrapped in the refrigerator for up to 4 days
Note: store remaining garlic in refrigerator very well wrapped in foil and use within 3 days.
- 3 medium beetroot (I used mix of red and golden, but you can use whatever colour is available to you)
- 1 medium head of garlic
- 6 large eggs
- 1/3 cup Greek yoghurt
- 2 tablespoons chopped fresh thyme
- ¼ cup chopped chives
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Large handful baby spinach leaves
- 75 grams feta, crumbled
- Heat your oven to 180C (350F).
- Wash beetroot to remove any remaining dirt. Chop off any greens that may have been left behind.
- Wrap each beetroot in aluminium foil and place on a baking tray. Wrap garlic in aluminium and place on tray too.
- Bake beetroot and garlic for 45 minutes to an hour or until a metal skewer inserted into the middle of beet slides in easily. Remove tray from oven.
- Carefully (they are hot!) unwrap beets and leave to cool to room temperature.
- Thoroughly oil a 9 inch round baking dish or cake tin. Set aside.
- Once beets are cooled: peel. The skin should slide easily off. Slice each beetroot in half, and then each half into four wedge-shaped pieces.
- Place half the beetroot pieces into the oiled baking tin.
- Squeeze three cloves of garlic out of their papery skins (see note above).
- In a medium mixing bowl whisk together eggs, Greek yoghurt, fresh thyme, chives, salt and pepper.
- Gently pour half egg mixture over beetroot and sprinkle over half the feta cheese.
- Spread baby spinach leaves over this layer. Arrange remaining beetroot over the baby spinach. Pour the rest of the egg mixture gently over and sprinkle feta over the top
- Give the baking dish a small tap against the kitchen counter to make sure everything is settled and place in oven.
- Bake for 30 – 45 minutes or until the top is golden and the middle does not jiggle when the pan is shaken gently.
- Remove from oven and allow to cool to room temperature. Serve generous slices with a green salad.