Roasted Root Frittata

Roasted Root Frittata


  • 3 roasted beetroots
  • 1 steamed sweet potato
  • 2 steamed carrots
  • 10 –12 eggs
  • Continental Parsley
  • Dill
  • Thyme
  • ¼ cup Goat’s Cheese
  • Salt and Pepper


  1. Add vegetables to a bowl and add 10 –12 eggs

  2. Add continental parsley, dill, thyme, salt and pepper and mix

  3. Pour into a lined rectangular tin and top with goat’s cheese

  4. Bake in a 170 C oven for approx. 20 – 30 min or until cooked through

  5. Serve for multiple people or slice and freeze for a quick lunch on the run!

Dr Cris Beer

Dr Cris Beer specialises in nutritional medicine for attaining optimum health. She is the author of Healthy Habits available online at