Goat’s cheese & caramelised onion frittata with a lemony green salad

• rapeseed oil↗4 tsp tsp
• large red onions↗2

  finely sliced

• clear honey↗4 tsp tsp
• large eggs↗8
• goat's cheese↗140g g
• salad leaf↗100g g

  (such as rocket, baby leaves, watercress and spinach)

• cooked beetroot↗250g g

  sliced

• juice &frac12' lemon

Step-by-step instructions

1. 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.

2. 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.

3. 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.