Balsamic Red Onion, Spinach & Feta Frittata

I will most definitely have this again. A lovely lunch or light dinner idea! For lunch you could team with a protein yogurt and for dinner you could serve with a whole load of salad bits and garlic bread.

323 calories per serving- serves 2 (lunch for two days)

Carbs 8g, Protein 23g, Fat 21g

Ingredients

• 80g red onion, halved and thinly sliced

• 1½ tbsp balsamic vinegar

• 6 eggs

• 5 fresh basil leaves, finely chopped

• 50g spinach

• Salt and black pepper, to taste

• 10 cherry tomatoes, halved

• 60g feta cheese, crumbled

  
  

Method

1. Preheat the grill to 200°C.

2. Place a small ovenproof frying pan over a low heat. Add the sliced red onion and cook gently until softened, adding a splash of water if needed to prevent sticking. Once softened, stir in the balsamic vinegar and increase the heat slightly. Cook for 1–2 minutes until the vinegar has reduced and coated the onions.

3. Meanwhile, crack the eggs into a medium bowl. Add the chopped basil and season with salt and black pepper. Whisk until well combined.

4. Add the cherry tomatoes and spinach to the pan with the onions. Cook for 1–2 minutes, until the spinach has just wilted.

5. Pour the egg mixture into the pan and gently stir to distribute the vegetables evenly. Sprinkle the crumbled feta over the top.

6. Transfer the pan under the grill and cook for 8–10 minutes, or until the frittata is set and lightly golden on top.

7. Remove from the grill and allow to cool for a few minutes before serving. This helps the frittata firm up and makes it easier to slice.