Serves: 2
Total Time: 20 minutes

Ingredients

4 tsp olive oil
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
Juice of ½ lemon

Instructions

1. Heat the grill to high. Put the oil and onions in a medium to large ovenproof non-stick frying pan and sauté on a low-medium heat with the lid on, until they begin to soften and colour.

2. Reduce the heat to low, add the honey and stir well, then leave to bubble for 1 min or so.

3. In the meantime, crack the eggs into a bowl and beat with a fork, then add some black pepper to taste.

4. Pour the eggs into the pan and cook on a low heat for around 4-5 minutes until almost set. Crumble the goat's cheese and scatter over the top.

5. Place the frittata under the hot grill for 3-4 minutes, checking that the egg is set and the cheese is soft and bubbling.

6. Chop the beetroot into small pieces, mix the salad leaves and beetroot in a large bowl. Dress with the lemon juice and toss with the salad tongs or a spoon.

7. Cut the frittata into quarters and serve either warm or cold.

‍

Macronutrients

Calories: 332

Protein: 20g

Carbohydrates: 29g

Fibre: 6g

Fats: 16g

‍

‍