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

Nutrition per serving

  • kcal 571
  • fat 44g
  • saturates 9g
  • carbs 22g
  • sugars 19g
  • fibre 4g
  • protein 20g
  • salt 0.8g


  • 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


  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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