Pink ‘Scrambled Eggs’

18 Jan

I am going to start by promising you that this meal tastes 1000% better than it looks! All of the flavours and textures work so well together, it really doesn’t matter that it is a very-failed frittata. I had the idea for this flavour combination, and immediately set to it, using the same method for frittata I always use (which always works!!), but clearly I need to work out a new method for this meal to look as beautiful as it tastes. I don’t care though – I’m too busy being femininely thrilled by the pinkness of the whole ordeal to be disappointed by any other aspect of it’s appearance 🙂

You may not be convinced, but would you consider the fact that it may just not photograph well? Up close and personal it is actually expertly crafted and presented?


Serves 4

  • 500g new potatoes, thickly sliced
  • 8 large eggs
  • 200g feta cheese, crumbled
  • 4 vacuum-packed beetroot, ready to eat, roughly diced
  • 4 spring onions, roughly chopped
  • large handful of dill, chopped
  1. First, bring a pan of salted water to the boil, and cook the potatoes until tender (about 10 minutes). 
  2. Meanwhile, beat the eggs in a large bowl. Season well, then add the feta, beetroot, spring onions and dill. Mix well.
  3. When the potatoes are done, drain then from the water with a sieve, then rinse under cold water to cool them down. Add to the egg mixture and stir in well to incorporate.
  4. Add enough oil to cover a large non-stick frying pan in a thin layer. Place over a medium-low heat, then add the egg mixture. *(see below!)
  5. Using a spatula, lift parts of the mixture as they start to cook and scramble the ingredients until the eggs are set to your liking (5-10 minutes). You are now ready to serve up!

*(Now, usually at this stage in the frittata-making process, I would shake the pan a little to encourage setting and even distribution of ingredients. Then I would poke round the sides with a spatula until I was able to lift underneath the obediently-setting frittata. This doesn’t work for me here, so I become impatient and, well, see step 5. I believe a method that would work would be to cook the frittata for about 10 minutes, and then put a plate on top of it, inverting the frittata onto it. Slide it back into the pan and cook for 5 minutes more to finish the underside).


2 Responses to “Pink ‘Scrambled Eggs’”

  1. expatchef January 21, 2013 at 7:34 am #

    What an interesting combination, eggs and beetroot! I would have never thunk. And yes, I too love that feminine pinkness that beetroot imparts on our daily food! Viva Pink!

    • shikoomkoom January 21, 2013 at 12:23 pm #

      They work beautifully together, I hope you give it a go and bask in the glorious pinkness set before you 😉

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