Beetroot Frittata

Beetroot Frittata

Like with all my frittata I generally remove half the yokes, reducing the fat content of the dish (e.g. if you use 4 eggs remove 2 yokes)
Peel and cube a sweet potato and one beetroot. Roast in the oven for 30 minutes at 200degrees until both are cooked.
Sauté an onion, garlic, diced red pepper and ½ a diced courgette, add the beetroot and sweet potato once the vegetables are cooked. Whisk 6 eggs, removing 3 yokes and pour over the vegetables and continue to cook gently for 5 minutes. When it is almost solid add a large spoon of cottage cheese and place the pan under the grill to finish it.
Sprinkle some chopped chives over the frittata and serve hot. This is also delicious served cold so leftovers can be kept refrigerated for up to 2 days.