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Ingredients

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.

Recipe from Good Food magazine, July 2014

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A star rating of 4.6 out of 5.26 ratings
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