Roasted Beetroot and Goat Cheese Frittata

Preheat your oven to 200°C (180°C fan).

Toss the diced beetroot with 2 tablespoons of olive oil, salt, and pepper. Spread on a roasting tray and roast for 25-30 minutes until tender.

While the beetroot roasts, heat the remaining olive oil in an ovenproof frying pan over medium heat. Add the sliced onion and cook for 5-6 minutes until softened.

In a bowl, whisk together the eggs, Jersey milk, thyme, salt, and pepper.

Add the Jersey butter to the pan with the onions and let it melt.

Add the roasted beetroot to the pan and distribute evenly.

Pour the egg mixture over the vegetables and scatter the crumbled goat cheese on top.

Cook on the stovetop for 3-4 minutes until the edges start to set.

Transfer the pan to the oven and bake for 15-20 minutes until the frittata is set and golden on top.

Let cool for 5 minutes before slicing and serving.