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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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A star rating of 4.5 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal332
fat16g
saturates6g
carbs29g
sugars25g
fibre6g
protein20g
salt1.1g
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Ingredients

  • 4 tsp rapeseed oil
  • 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
  • juice &frac12' lemon

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2014

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A star rating of 4.5 out of 5.23 ratings
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