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

3 of 5-a-day fibre folate sdp summer diet plan

N/A

Source

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 &frac12' lemon

Method

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.