Yumi’s Beetroot and Goat Cheese Frittata

 Endless Possibilities with Yumi’s Roasted Beetroot

Roasted Beetroot

Serves 2


2 tbsp olive oil
1 brown onion, thinly sliced
6 eggs
150g goat’s cheese, crumbled
2 tbsp finely chopped dill, plus extra to serve
½ tub Yumi’s Roasted Beetroot dip
Sea salt and freshly cracked black pepper
Watercress and chopped pistachios, to serve


  1. Preheat oven to 180ºC (160ºC fan).
  2. Heat oil in a small frypan over medium heat.  Add onion and fry 3-4 mins until soft.  Remove from heat.  Sprinkle over the dill and goat’s cheese.
  3. Whisk eggs, season with salt and pepper.  Pour over the onion mixture.  Spon dollops of the beetroot dip randomly into the mixture then bake for 20-25 mins until egg is set and lightly golden on top.  Serve with watercress and chopped pistachios.
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