Quinoa and Beetroot Frittata

Quinoa and Beetroot Frittata



  • ½ cup quinoa, cooked
  • 3 large beetroots, peeled and cut into ½ inch cubes
  • ½ butternut pumpkin, peeled and cut into 1 inch cubes
  • 2 handfuls of spinach, chopped
  • 12 eggs
  • 150 g goat’s feta
  • Sea salt and pepper to taste


  • Preheat the oven to 200°C. Bake the beetroot and pumpkin for 20 minutes. Mix in
    spinach and quinoa. Transfer into casserole dish and sprinkle the goat’s feta on top. Pour
    over the beaten eggs, seasoned with salt and pepper and bake for 15 minutes at 180ºC
    or until set.
  • Serve with a green salad

(Recipe credit Metagenics)

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