Beetroot and Ricotta Baked Frittata
Delicious beetroot and ricotta baked frittata in muffin tins or quiche shells. Perfect for lunch or snacks, easy to make in 30 minutes. Perfect for vegans too!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at onehandedcooks.com.au.
Ingredients
- 2 beetroot, cooked and pureed
- 3 eggs
- 1/4 cup cream
- 150g ricotta
- 1/4 cup button mushrooms, chopped
- 1/4 leek, finely sliced
- 1/2 zucchini, grated
- 1/4 cup tasty cheese, grated
- 1 square of puff pastry, cut into 4 squares
- 1tbs butter
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