Goats cheese and caramelised onion is one of those classic flavour combos that never gets boring. It's often served in a tart but this frittata version keeps calories low, whilst enjoying all the flavour.
Frittatas also work fantastically as an advanced meal prep. So eat one serving and save the rest for another day. It's a filling alternative to the common lunchbox staple of a sandwich.
4 tsp extra virgin olive oil
2 red onions, finely sliced
4 tsp honey
140g goats cheese
250g cooked beetroot, sliced
½ lemon, juiced
If you’re not a fan of honey you can easily switch out for maple syrup.
Begin by preheating your grill to a high temperature.
Meanwhile, in an ovenproof frying pan sauté the onions for 10 minutes until they have softened.
Add the honey to the pan and leave to bubble for 2 minutes allowing the onions to caramelise.
As the onions caramelise, beat the eggs before adding them to the pan. Cook for 5 minutes until the eggs have almost set before crumbling goat’s cheese over the top.
Place the frittata under the hot grill and cook until a delicious layer of melted cheese has formed on top and the eggs have firmly set.
As the frittata cooks, combine together the rocket and beetroot in a large bowl and dress with lemon juice for some extra zing.
To serve, cut the frittata into quarters and serve with the beetroot salad for some added freshness.
Calories 332 Protein 20 Carbs 34 Fat 16 Fibre 6