Roasted Beet and Blue Cheese Frittata

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 3-4 1x



  • 4 medium beets, a mix of red and gold
  • 2 tablespoons olive oil, divided
  • 6 large eggs
  • ¾ cup whole milk
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ cup crumbled blue cheese


  1. Preheat oven to 400˚. Cut beets into 1/4″ slices and toss with 1 tablespoon olive oil (toss gold separate from red if you do not want the color to bleed). Spread out in a single layer on a baking tray covered with parchment paper. Roast until tender, 20-25 minutes.
  2. Once beets are close to being tender, heat 1 tablespoon olive oil in an 8″ cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and let cook for 2-3 minutes.
  3. Take beets and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set.
  4. Transfer skillet to oven, still at 400˚, and continue to cook until set, 8-12 minutes.
  5. Serve with extra blue cheese if desired.