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

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

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 332
  • Carbohydrates 29
  • Saturated Fat 6
  • Sugar 25
  • Protein 20
  • Fat 16
  • Fibre 6
  • Salt 1.1

Nutrition per serving

  • Calories 332
  • Carbohydrates 29
  • Saturated Fat 6
  • Sugar 25
  • Protein 20
  • Fat 16
  • Fibre 6
  • Salt 1.1

Ingredients

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

Method

  1. 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.

  2. 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.

  3. 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.

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