Slice of frittata with nutty green salad & balsamic dressing
- Preparation and cooking time
- No cook
- Serves 2
Use up leftover grilled omelette in this lunchbox-friendly balanced meal with pine nuts and spinach
- 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
- 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.