Caramelised Onion, Feta and Warm Winter Salad Frittata!

I don’t think winter warmer recipes have to be all about hearty food. Sometimes something lighter than casseroles and big chunky soups can be just the ticket but obviously it IS cold outside so a light salad just isn’t going to cut the mustard!

This recipe is warming and filling but at the same time it isn’t massively stodgy and it does contain salad leaves all be them warm ones! I love the way the sweetness of the caramelised onions is cut by the salty feta cheese and the versatility of this recipe is endless. This version is vegetarian but you can add in or take away any ingredients you like. There’s also the very handy element that you can use a fairy cake tin to make mini frittatas just like a previous baby led weaning recipe I wrote about here. I love the mini versions for lunch boxes, light bites, canapes and because you can even freeze them they can be a super quick supper – not that this recipe takes long to make from scratch anyway!

Mini versions of the frittata!

I hope you like it as much as me.

Ingredients:

100g Mature Cheddar Cheese

100g Feta Cheese Crumbled

3 medium potatoes, peeled and sliced half a centimetre thick

Half a bag of baby leaf salad

2 teaspoons of sugar

A large knob of slightly salted butter

6 medium free range eggs

half a pint of milk

One medium onion finely sliced

Method:

Fry the onions in the butter for a few minutes then add the sugar and keep stirring until slightly browned and sticky. Spread the onions over the base of the baking dish you are using.

Par boil the potatoes for 5 minutes then tip them haphazardly on top of the onions.

Place the salad leaves on top of the potatoes.

In a jug mix the eggs, milk and cheddar cheese and pour on top of the ingredients in the dish.

Crumble the feta cheese on the top and bake in a preheated oven (180 degrees) for half an hour.