2 slices of frittata (see recipe below)
75 g baby spinach
25 g pine nuts (or hazelnuts)
For the dressing
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
juice ½ lemon
¼ tsp wholegrain mustard
Goat’s cheese & caramelised onion frittata
4 tsp olive oil
2 large red onion, finely sliced
4 tsp clear honey
8 large eggs
140 g goat's cheese
- In a small bowl, stir together the oil, vinegar, lemon juice and mustard.
- Add the pine nuts to the dressing and mix them in. Fill a bowl with the salad leaves and mix through the dressing if eating now, or add just before you eat. Serve with the frittata (below).
- 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.