Earthy salad served with healthy frittata – complete dish loaded in protein and anti-oxydants.
Coming back from vacations with lots of spices I wanted to try them with some veggies I haven’t been eating while I was away. I definitely missed eating simple veggies just topped with spices.
I love beets but I can’t find yellow beets all the time. I got lucky this time and decided to try a new combination with brussels sprouts and onions. Sometimes I can’t handle beets and their earthy taste. I just don’t like it that much as much as I don’t like wheatgrass (I’ll share more in another post).
Brussels sprouts are a veggie a discovered recently because I didn’t grew up eating it. The only place I got the occasion to eat it was at the school cafeteria and you can guess I hated it at the time! Brussels sprouts, cauliflowers and brocoli are new veggies in my cooking habits and I really enjoy using them. Loaded with proteins, anti-oxydants and vitamins, it’s definitely a huge win to cook with them. I even started eating them raw with spreads or in salad. They’ve been my go-to veggies over the last few months and I am pretty proud of myself for including them in more recipes!
For the frittata, I made it simple: eggs, seasoning and tomatoes. Topped with onions and basil. Simple, efficient and delicious. I am in love with (the shape of you) my cast-iron skillet as you may have noticed in my recent recipe. Cast iron skillet is supposedly liberating iron into your food (which apparently is very good btw!) but I also very much like how the dish turn-up.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with!
- 1 lb brussels sprouts
- 2 yellow beets
- 2 beets
- 1 large red onion
- 1 tbsp of paprika
- Juice of 1 lemon
- 1 garlic clove
- Seeds for topping
- 1 tbsp of tahini
- 1 tbsp of nut oil
- 1 tbsp of olive oil
- 1 tsp of honey
- 6 eggs
- 1 tbsp of nut oil
- a few tomatoes
- Onion to decorate
- salt & pepper to taste
- Clean and cut brussels sprouts.
- Minced garlic.
- Coat brussels sprouts with lemon, paprika and garlic
- Bake for 30 minutes at 430 degrees.
- In the mean time, boil beets in boiling water and cook until tender.
- Peel beets and slice.
- Mix eggs and tomatoes
- Season frittata with salt and pepper and oil.
- )Bake in an oven proof pan at 375 for 35 minutes or until fluffy or 2)cook in a skillet on medium high heat for 10 minutes or until fluffy.
- Season beets and brussels sprouts with tahini, olive oil, honey and nut oil.
- Assemble and top with onions and seeds.