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

A grilled omelette with sweet onion base, dotted with creamy cheese and served with salad. 332 kcals per serving

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely slice the onions. 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.

Step 2

Meanwhile, crack the eggs into a bowl and beat with a fork, then add some black pepper and salt. Heat grill to high.

Step 3

Once onions are done, reduce heat to low, add the honey, stir well, then leave to bubble for 1 min or so.

Step 4

Pour the eggs into the pan and cook for 5-6 mins until almost set.

Step 5

Break the goat’s cheese into large chunks and dot over the top.

Step 6

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.

Step 7

Whilst the frittata is under the grill. Time to make the salad dressing. Squeeze the lemon juice into a bowl. Add the sugar and oil and mix together. Add salad to dressing and toss to coat. Serve fritatta with salad on the side.