Beet Frittata Muffins1 medium red beet
3-4 tblp freshly grated parmesan cheese
1-2 tsp fennel seeds
Extra-virgin olive oil
1. Dice the beetroot and braise it slowly in some olive oil. Add the crushed fennel seeds when they are half done. You will need to slowly cook on the stove top for about 10-15 minutes.
2. Whisk eggs, parmesan and salt together, just to mix them.
3. Mix the beets with the eggs and then pour it into muffin cups or a lined muffin tin, and then bake them at 350 degree for 5-10 minutes.
Let them sit for a minute and don't cook too long.