4 tsp olive oil
2 large red onions, finely sliced
4 tsp clear honey
8 large free-range eggs
140 g goat's cheese
100 g salad leaves (such as rocket, baby leaves, watercress and spinach)
250 g cooked beetroot, sliced
juice ½ lemon
- Heat the grill to high. Put the oil and onions in a medium-to-large ovenproof non-stick frying pan and sweat on a low-medium heat with the lid on for about 10 mins, or until they begin to soften and brown a little at the edges. Reduce heat to low, add the honey, stir well, then leave to bubble for 1 min or so. Meanwhile, crack the eggs into a bowl and beat with a fork, then add some black pepper.
- Pour the eggs into the pan and cook for 5-6 mins until almost set. Break the goat’s cheese into large chunks and dot over the top. Place the frittata under the hot grill for 3 mins, then shake to check that the egg is set firm and the cheese is soft and bubbling. Pop it back under the grill for 1 min or so more if needed.
- Mix the salad leaves and beetroot in a large bowl. Dress with the lemon juice and toss. Cut the frittata into quarters – cool then chill half for tomorrow’s lunch. Serve the rest warm with the salad on the side.