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Slice of frittata with nutty green salad & balsamic dressing

Use up leftover grilled omelette in this lunchbox-friendly balanced meal with pine nuts and spinach

  • Prep: 5 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 571
  • Carbohydrates 22
  • Saturated Fat 9
  • Sugar 19
  • Protein 20
  • Fat 44
  • Fibre 4
  • Salt 0.8

Nutrition per serving

  • Calories 571
  • Carbohydrates 22
  • Saturated Fat 9
  • Sugar 19
  • Protein 20
  • Fat 44
  • Fibre 4
  • Salt 0.8

Ingredients

  • 2 slices of frittata (see Goat's cheese & caramelised onion frittata recipe in 'goes well with', right)
  • 75g baby spinach
  • 25g pine nuts (or hazelnuts)
  • 1 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • juice ½ lemon
  • ¼ tsp wholegrain mustard

Method

  1. In a small bowl, stir together the oil, vinegar, lemon juice and mustard.

  2. 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.

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