About the Recipe
3 medium roasted beets, diced
1 cup arugula, finely chopped
1 medium red onion, diced
2 teaspoons fresh rosemary, minced
4 oz. honey goat cheese
1/2 cup half and half or whole milk
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
Traditionally a frittata is baked in a cast iron pan.
I am giving instructions to bake it in a deep-dish pie plate.
If you have a cast iron pan and wish to make it in the traditional manner. Do all the sautéing in the cast iron Then follow steps 6, 8-12 placing in the cast iron pan. Place cast iron pan in over and bake for approximately 20-25 minutes, until the eggs are set.
Preheat oven to 350 degrees.
In a medium size sauté pan, heat the olive oil over medium heat.
Add the onions to the olive oil and sauté until translucent (approximately 5 minutes).
Add the minced rosemary to the onions and sauté for one minute.
Remove the onions, rosemary from the heat and set aside.
Grease a deep-dish pie plate.
Spread the roasted beets and arugula evenly in the pie plate.
Evenly spread the sautéed onions & rosemary to the beets and arugula.
Sprinkle crumbled goat cheese over the beet mixture.
Whisk the eggs, half and half, salt and pepper.
Pour the whisked eggs in to the pie plate covering the beet mixture.
Sprinkle the shredded parmesan over the top.
Place and over and bake 30-35 minutes, until the eggs are cooked through
Serve warm on a bed of arugula with a side of sweet pepper relish or fig compote.