FRITTATINE WITH RED BEETROOT AND FENNEL SEEDS

red beetroot

The Paper Chef ingredient list is growing, right now it consists of red beetroot, butternut squash, leek, potatoes, kiwi, polenta, paprika, lentils, chili pepper, swede, fennel, quinoa, pistachio nuts, honey, plum tomatoes, bacon, citrus fruit and rabbit. Thanks for the input but there’s still time to add ingredients so keep it coming!
I have now a fellow judge, Nika from Nika’s Culinaria has graciously accepted to judge this month’s round and she is also such a nice person that she is also making a logo for the winners to display on her/his blog until the end of time. Now you can’t resist participating can you? I knew it…
So tomorrow is the big kick off, I’ll post the 4 ingredients around lunch time or so (my lunch time that is, the world is where I am) and then you’ll have until Monday to create, cook, write and post your entry. And to send me the link.

Just like Ed in a comment below I long to eat peaches but alas, we still have to trudge along with our winter fruit and vegetables. Not that it’s bad but I feel that it would be nice with more colour so I took the most colourful of winter vegetables, the red beetroot (well at least the one that leaves most colour on everything it touches), and made myself a frittata. I wanted to underline the sweetness of the beetroot so I added fennel seeds and I have to say that I found this frittata quite refreshing, a bit like a promise of spring. Despite it ugly looks… I like to eat frittata in the form of muffins but I had quite forgotten about it until Kalyn reminded me of it here and Nicole here! Thanks!

FRITTATINE WITH RED BEETROOT AND FEENEL SEEDS

FRITTATINE WITH RED BEETROOT AND FENNEL SEEDS
4 small muffins or 1 small frittata

1 red beetroot
2 eggs
3-4 tblsp freshly grated parmesan cheese
1-2 tsp fennel seeds
Salt
Extra-virgin olive oil

– Dice the beetroot and braise it slowly in some olive oil. Add the crushed fennel seeds when they are half done.
– Meanwhile you quickly whisk eggs, parmesan and salt together, just to mix them.
If you make the muffins you do like this: mix the beetroot with the batter and then pour it into muffin cups or a lined muffin tin, and then bake them in 175°C/347°F for 5-10 minutes.
– If you make a normal frittata you do like this: when the beetroot is soft you pour the batter over it and move the pan so that it spreads out evenly. Fry on both sides and serve.

FRITTATINE WITH RED BEETROOT AND FEENEL SEEDS

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