- 4 tsp 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
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- juice ½' lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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.
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.