GOAT'S CHEESE & CARAMELISED ONION FRITTATA WITH A LEMONY GREEN SALAD

Goat's cheese & caramelised onion frittata with a lemony green salad image

A grilled omelette with sweet onion base, dotted with creamy cheese and served with salad - this recipes make enough for lunch the next day

Provided by Jennifer Irvine

Time 25m

Number Of Ingredients 8

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Ingredients

4 tsp rapeseed oil
2 large red onions , finely sliced
4 tsp clear honey
8 large eggs
140g goat's cheese
100g salad leaf (such as rocket, baby leaves, watercress and spinach)
250g cooked beetroot , sliced
juice ½' lemon

Steps:

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 Frittata and salad (see 'goes well with'). Serve the rest warm with the salad on the side.

Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium