Slice of frittata with nutty green salad & balsamic dressing

Slice of frittata with nutty green salad & balsamic dressing

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Prep: 5 mins No cook


Serves 2

Use up leftover grilled omelette in this lunchbox-friendly balanced meal with pine nuts and spinach

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal571
  • fat44g
  • saturates9g
  • carbs22g
  • sugars19g
  • fibre4g
  • protein20g
  • salt0.8g
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  • 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)

For the dressing

  • 1 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • juice ½ lemon



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

  • 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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