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

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

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(15 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 2
A grilled omelette with sweet onion base, dotted with creamy cheese and served with salad - this recipes make enough for lunch the next day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal332
  • fat16g
  • saturates6g
  • carbs29g
  • sugars25g
  • fibre6g
  • protein20g
  • salt1.1g
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Ingredients

  • 4 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 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
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • juice ½' lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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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Comments, questions and tips

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missyguy1
14th Apr, 2016
5.05
Delicious and filling, simple flavours easy and quick to make, most certainly will do again. I made a Rocket Spinach and Tomato salad. Didn't make the lemon dressing and forgot to buy the beetroot, so just had salad which was perfect as the Frittata gave enough favour. 5 stars thankyou !
rosievimes's picture
rosievimes
29th Sep, 2015
5.05
Made this for dinner this evening, and really enjoyed it. Caramelised onion & goat's cheese is always a winning combination! Followed the recipe with one addition of balsamic vinegar along with the honey to carmelise the onions & give it that extra tang. Served with some roasted vine tomatoes & herb crushed new potatoes. Lovely!
MissMercedes
28th Jun, 2015
5.05
Wasn't sure about this as not too keen on Goats Cheese, but well worth it! The flavours were great together and even better cold the next day. Even my hubby loved it! Enjoyed both the recommended salads too. Definitely saving this recipe.
joinkendal
3rd May, 2015
5.05
I was skeptical as the side salad didn't sound that interesting and I thought I'd want to add more to the frittata (garlic, peppers etc) but it didn't need it. The frittata was yummy (I used one white and one red onion as that's what I had in) and I jazzed up the dressing (hopefully only slightly cheating) juice of half a lemon, small garlic clove squished, tbsp. of oil I used walnut, drizzle of honey (I didn't use it in the onions, doesn't need it), tsp of Dijon mustard, whisk all up together and drizzle over beetroot and leaves, it's delicious with the beetroot! Looking forward to the leftovers today!
anjmg
30th Jul, 2014
5.05
Lovely recipe, made no alterations. Delicious hot or cold, although as previously mentioned, the onions do go a little grey the next day although this does not affect the flavor at all in fact I thought it was even nicer cold the next day. Served it with the lemony salad which was also very nice. I had a quarter for my tea and a quarter for lunch the following day which was more than enough for me, my partner however polished half off for tea. Highly recommended.
felicityhm
22nd Jul, 2014
5.05
Delicious hot and cold!
happystar
2nd Jul, 2014
5.05
This was very tasty and very quick to make. I also had it cold on a picnic the next day. It tasted great on the second day, but the onions had started to turn grey, which doesn't look that great if you wanted to serve this on a cold buffet. Didn't disturb me though and tasted delicious!
happystar
29th Jun, 2014
5.05
This frittata was really good and is good for packed lunches for work or for a picnic with a nice green salad.
judiper
18th Jun, 2014
Really lovely recipe, very tasty. I added some spinach too after I had fried the onion. Enjoyed it cold with some salad for lunch the next day. The carb count is completely wrong unless it's for the whole frittata?! Usually the nutritional info is per portion not for the whole thing.
baitman
26th Apr, 2016
Are you sure the calorie count is right? Even with the eggs and goat's cheese alone - 8 eggs is ~640kcal, and 140g goat's cheese is ~500 cal. So if you split that between two portions, that's 570kcal a serving, not 332...
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