Baked Herb Frittata with Beet-Tahini Salad
Make this vibrant salad when you have lots of fresh herbs in the garden. Feel free to toss in some spinach and/or arugula leaves if you have some on hand.
Ingredients
- 3 small to medium beets, trimmed
- 1 cup whole-milk Greek-style yogurt
- 1/4 cup olive oil
- 3 Tbsp. tahini
- 1 small red onion, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- 6 eggs
- 2 big handfuls fresh parsley, large stems removed and minced
- 1 handful fresh chives, minced
- 2 to 3 sprigs fresh dill, stemmed and minced
- 1 sprig fresh mint, stemmed and minced
- 1 red chile pepper, seeded and minced
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1/2 tsp. baking powder
- Pita bread
Instructions
- Place beets in a small saucepan and add enough water to cover. Bring to a boil. Reduce heat and simmer, covered, 30 to 45 minutes or until very tender. Drain and cool, covered, until easy to handle. Peel skins from beets and chop.
- In a medium bowl combine beets, yogurt, olive oil, tahini, onion, and garlic. Season with salt and pepper to taste. Cover and chill at least 1 hour.
- Meanwhile, preheat oven to 375°F. Grease an8-inch baking pan. In a medium bowl whisk together eggs, fresh herbs, chile, cumin, coriander, turmeric, salt, black pepper, and baking powder; pour into prepared pan. Bake about 15 minutes or until set. Let cool at least 15 minutes.
- To serve, cut frittata into rectangles. Serve frittata and beet salad in pita bread.
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