Slice of frittata with nutty green salad & balsamic dressing
Use up leftover grilled omelette in this lunchbox-friendly balanced meal with pine nuts and spinach
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Prep:5 mins
No cook - Serves 2
- Easy
Nutrition per serving
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kcal 571
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fat 44g
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saturates 9g
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carbs 22g
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sugars 19g
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fibre 4g
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protein 20g
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salt 0.8g
Ingredients
- 2 slices of frittata (see Goat's cheese & caramelised onion frittata recipe in 'goes well with', right)
- 75g baby spinach
- 25g pine nuts (or hazelnuts)
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- juice ½ lemon
- ¼ tsp wholegrain mustard
Method
In a small bowl, stir together the oil, vinegar, lemon juice and mustard.
Add the pine nuts to the dressing and mix them in. Fill a bowl with the salad leaves and mix through the dressing if eating now, or add just before you eat. Serve with the frittata.