Slice of frittata with nutty green salad & balsamic dressing
- Jennifer Irvine
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Serves 2
Easy
Prep: 5 mins
No cook
0 reviews
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Use up leftover grilled omelette in this lunchbox-friendly balanced meal with pine nuts and spinach
Gluten-free
Vegetarian
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Showing items 1 to 3 of 3
Goat’s cheese & caramelised onion frittata with a lemony green salad
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Ingredients
Nutrition
Units:
MetricUS
-
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
- juice ½ lemon
- ¼ tsp wholegrain mustard
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Nutrition: per serving
- kcal571
- fat44g
- saturates9g
- carbs22g
- sugars19g
- fibre4g
- protein20g
- salt0.8g
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Method
-
step 1
In a small bowl, stir together the oil, vinegar, lemon juice and mustard.
-
step 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.
Recipe from Good Food magazine, July 2014
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