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
- Prep:5 mins
No cook - Serves 2
- Easy
Nutrition per serving
- kcal 571
- fat 44g
- saturates 9g
- carbs 22g
- sugars 19g
- fibre 4g
- protein 20g
- 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.