Mango chutney onion frittata
Serves 2
Easy
Prep:
Cook:
Your new go-to lunch uses just five ingredients. A frittata is also quick to make and this one has sweet notes of chutney and caramelised onions to contrast with salty feta
Skip to ingredients
Units:
- 3 tbsp olive oil
- 4 onionsthinly sliced
- 1 tbsp mango chutney
- 6 eggs
- 70g fetacrumbled
- 50ml double cream
Nutrition: Per serving
- kcal685
- fat51g
- saturates19g
- carbs24g
- sugars20g
- fibre6ghigh
- protein28g
- salt4.22g
Method
step 1
Heat the olive oil in a medium, deep ovenproof frying pan (roughly 23cm-25cm) and cook the onions over a low-medium heat for 10-15 mins until golden. Stir in the mango chutney.
step 2
Meanwhile, whisk the eggs in a bowl with 1 tsp salt. Mix in the feta and double cream.
step 3
Pour the egg mixture into the pan with the onions and cook over a low heat for 5 mins until the edges feel set.
step 4
Heat the grill to high. Cook the frittata under the grill for 2 mins until the top is golden and set. Leave to stand for a couple of minutes before sliding out of the pan onto a board, then cut into wedges to serve.
