Spinach and Goats Cheese Frittata (LC)
Ingredients
1 tsp olive oil
½ red onion, diced
1 cereal bowl baby spinach leaves
1 tbsp (0.75 Aus tbsp – 15ml) balsamic vinegar
2 eggs, gently whisked
30g (¼ cup) (1 oz) full-fat goats cheese
Instructions:
Preheat oven to 190°C / 370°F / Gas Mark 5. Heat the oil in an ovenproof frying pan. Add the onion and cook for 10-15 minutes until soft and caramelised.
Add the spinach and cook until the spinach has wilted. Pour in the balsamic vinegar and simmer for 1 min, then add the eggs. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 minutes until the egg is nearly set and the frittata is turning golden brown on the bottom.
Scatter the goat’s cheese over the top of the frittata. Cook in the oven for 10-15 minutes until the cheese is bubbling and the frittata is set in the centre.
Serve any salad or sauté / roasted veggies on the side.
