Beetroot and goat cheese frittata

 Cooking 40 minutes
 Preparation 20 minutes
 4 servings


1 pack (368g) of Champêtre Parisian potatoes
1 pack (397g) of Champêtre whole red beets
15 ml (1 tbsp.) of olive oil
6 large eggs
100 ml (1/3 cup + 1 tbsp.) of 15% cream
100 g of crumbled goat cheese
15g of butter
1 sprig of fresh thyme
Salt and pepper


  1. Preheat the oven to 350oF.
  2. In a skillet, heat the oil over medium heat.
  3. Cut the Parisian potatoes into 8 pieces and place in the pan for about 15 minutes. Stir occasionally until golden brown.
  4. Place the potatoes in a bowl and season with salt and pepper.
  5. Finely chop 2 whole beets (ideally using a mandolin). Réserver.
  6. In a large bowl, beat the eggs with the cream. Add the potatoes and crumbled goat cheese. Mix well.
  7. Butter 4 small individual ovenproof dishes.
  8. Pour the egg and potato mixture evenly into the 4 dishes.
  9. Place beetroot slices on each dish to cover the top.
  10. Bake for about 25 minutes.
  11. Add fresh thyme for decoration and serve hot.

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