Spinach and Onion frittata, Beetroot and Goats Cheese salad

This is great for a sharing board, just pop it on the table and let the family get stuck in

20 - 30

minutes

20 - 30

minutes

6

servings

Ingredients

Cooking Steps

  1. 1. Pop a medium sized frying pan on to a medium heat and add a splash of oil then add your chopped onions and cook gently until they become soft, now add half your baby spinach and remove from the heat, in a separate pan bring your potatoes up to the boil and simmer until cooked, then remove and cool under cold running water and roughly chop and add to your onions and spinach

  2. 2. Crack all your eggs into a mixing bowl, whisk and season with salt and pepper, pop your pan back onto a low heat and add your egg mixture and give the pan a little shake, then place the pan into the oven (180C) and leave to bake for 15/20 minutes or until your eggs have cooked

  3. 3. Meanwhile to prepare your salad, bring your beetroot up to the boil in a pan of water and simmer until tender, remove from the pan cool and peel, Dice your beetroots (roughly 2cm) and pop into a bowl, pick the leaves from your parsley and tear your spinach and mix with the beets, transfer into a serving bowl and crumble your goats cheese on top and drizzle with a splash of balsamic vinegar

  4. 4. Remove your frittata from the oven and turn out onto a chopping board, cut into 6 and serve

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