Beet and Spinach Frittata

Name: Beet and Spinach Frittata
Yield: 6
Ingredients: 2 beet slices; 10 spinach leaves; 1 finely chopped onion; 2 cloves of garlic, minced; 3 tablespoons of olive oil; 1 cup of water; 5 beaten eggs; 3 tablespoons of flour; 1 cup of fresh whipped cream; Salt to taste

1
2 beet slices
2
10 spinach leaves
3
1 finely chopped onion
4
2 cloves of garlic, minced
5
3 tablespoons of olive oil
6
1 cup of water
7
5 beaten eggs
8
3 tablespoons of flour
9
1 cup of fresh whipped cream
10
Salt to taste

Ingredients

1
2 beet slices
2
10 spinach leaves
3
1 finely chopped onion
4
2 cloves of garlic, minced
5
3 tablespoons of olive oil
6
1 cup of water
7
5 beaten eggs
8
3 tablespoons of flour
9
1 cup of fresh whipped cream
10
Salt to taste

Directions

1
Sauté the onion and garlic in olive oil
2
Add the beets, water, and cook on low heat until the beets are tender and the water evaporates
3
Let it cool and transfer to a blender
4
Blend until smooth and reserve
5
Blanch the spinach leaves and drain on paper towels
6
In a bowl, mix the beet puree with eggs and whipped cream
7
Season with salt to taste and reserve
8
Place 1 spinach leaf in the bottom of individual ramekins, followed by the beet mixture
9
Arrange the ramekins inside a baking dish and bake in a preheated moderate oven until a toothpick comes out clean
10
Let it cool slightly and serve.