Herb and Pinenut Frittata with Leafy Salad

Herb and Pinenut Frittata with Leafy Salad


This makes 2 serves, store in an airtight container in the fridge.
4 organic free range eggs
¼ cup pine nuts
1 brown onion, finely diced
2 tsp Butter
2 Tbsp Balsamic Vinegar
¼ cup fresh coriander (cilantro) or continental parsely
6 fresh sage leaves, dried if unavailable
1 tsp mixed dried herbs (such as thyme, rosemary)
2 cups mixed leafy greens (such as rocket and spinach)

1. Preheat oven grill to 180C/ 350F/ Gas 4.

2. Heat butter in a non stick non toxic fry pan and cook onion and pine nuts over a medium heat for 2 minutes, stirring occasionally.

3. In large bowl, whisk eggs, dried herbs and pepper. Pour the mixture onto the fry pan over the onions and nuts.

4. Allow to cook, without stirring until top is nearly set. Sprinkle with chopped sage.

5. Place pan under grill and cook frittata for a further 1-2 minutes until it is set and golden brown (ensure that your pan does not have a plastic handle if placing in the oven).

6. Serve with a side of leafy greens with the balsamic drizzled on top.