{"id":628,"date":"2018-05-02T11:06:06","date_gmt":"2018-05-01T23:06:06","guid":{"rendered":"https:\/\/kalem92887712.wordpress.com\/2018\/05\/02\/beetroot-frittata\/"},"modified":"2018-05-02T11:06:06","modified_gmt":"2018-05-01T23:06:06","slug":"beetroot-frittata","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2018\/05\/02\/beetroot-frittata\/","title":{"rendered":"Beetroot Frittata"},"content":{"rendered":"<p><em>#loveyourleftovers. Minimise wastage and get the most out of your ingredients! This frittata can can be made in an oven-proof fry pan or baking tray. Including caramalised onions, feta and sour cream whilst being Fresh Start friendly!<\/em><\/p>\n<figure>\n<p><img decoding=\"async\" data-width=\"2250\" data-height=\"1508\" src=\"https:\/\/cdn-images-1.medium.com\/max\/800\/1*RllODy_aLgMEe0Yo0B3jyA.jpeg\" alt=\"\" title=\"\"><br \/>\n<\/figure>\n<p>2 serves<\/p>\n<p><strong><em>Ingredients<\/em><\/strong><\/p>\n<p>\u00bd tsp oil<br \/>\u00bd onion, thinly sliced<br \/>\u00be tsp honey<br \/>2 tsp balsamic vinegar<br \/>4 eggs (at room temperature)<br \/>\u00bc cup lite sour cream<br \/>2 Tbsp low fat milk<br \/>\u00bd tsp salt<br \/>\u00be can chickpeas, drained, rinsed and patted dry<br \/>\u00bd broccoli, diced 1\u20132cm<br \/>\u00bd pack pre-cooked beetroot, drained, patted dry and diced 1\u20132cm<br \/>30g feta cheese<\/p>\n<p>If you do not have an oven-proof fry-pan, cook frittata in a lightly greased, medium baking dish for 20\u201325 minutes, until set.<\/p>\n<p><strong><em>Method<\/em><\/strong><br \/>1. Preheat oven to 190\u00b0C.<\/p>\n<p>2. Prep and cook onion. Heat oil in a medium, heavy-based fry-pan (preferably oven-proof) on low-medium heat. Cook onion for about 6 minutes, until soft and just starting to caramelise. Add honey and vinegar and cook a further 1\u20132 minutes, until thick glossy then remove from heat. Use a spoon to spread out onion evenly in bottom of pan.<\/p>\n<p>3. Prepare filling and ingredients. In a large bowl whisk eggs, sour cream, milk and salt together until smooth.<\/p>\n<p>4. Pour mixture into pan with onion and gently stir to evenly distribute onion. Sprinkle over chickpeas, broccoli, beetroot and feta. Bake for 18\u201320 minutes, until frittata is set (centre will spring back when pressed). Allow to rest for 5 minutes in pan before cutting into wedges.<\/p>\n<p><strong><em>Nutritional Info (per serve)<br \/><\/em><\/strong>Energy (kJ): 1794<br \/>Energy (Cal): 429<br \/>Carbohydrate (g): 36.7\u00a0<br \/>Protein (g): 28.0\u00a0<br \/>Fat (g): 17.9<br \/>Saturated Fat (g): 6.9\u00a0<br \/>Sugars (g): 15.6<\/p>\n<p>Click <a href=\"https:\/\/blog.freshstartwithnadia.co.nz\/\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a> to return to Fresh Start Blog<\/p>\n","protected":false},"excerpt":{"rendered":"<p>#loveyourleftovers. Minimise wastage and get the most out of your ingredients! This frittata can can be made in an oven-proof fry pan or baking tray. Including caramalised onions, feta and sour cream whilst being Fresh Start friendly! 2 serves Ingredients \u00bd tsp oil\u00bd onion, thinly sliced\u00be tsp honey2 tsp balsamic vinegar4 eggs (at room temperature)\u00bc [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2353,2354],"tags":[1852,1745,1853,2024,1790],"class_list":["post-628","post","type-post","status-publish","format-standard","hentry","category-blog","category-my-food-bag","tag-food","tag-fresh-start","tag-inspiration","tag-loveyourleftovers","tag-lunch"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/628","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=628"}],"version-history":[{"count":0,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/628\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}