Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Caramelise onions
Preheat the oven to 200°C/180°C fan. Peel and finely slice the onions. Heat a non-stick, ovenproof pan over a low heat. Once hot, add the butter, onion, brown sugar and a very generous pinch of salt, cover with a lid and cook for 20 min, stirring occasionally, until caramelised.
Meanwhile, pick the grapes and add them to a baking dish or tray. Drizzle with oliveoil and the balsamic vinegar. Sprinkle with a pinch of salt and pepper. Roast for 10 min. Once the grapes have been in the oven for 10 min, drizzle with the honey and roast for 5-10 min further.
Meanwhile, grate the Parmesan. Crack the eggs into a large bowl or jug and whisk thoroughly. Add the milk, half of the Parmesan and a generous grind of salt and blackpepper. Chop the goatscheese into small pieces.
Once the onions have caramelised, add the spinach and cook, covered, for 1 min or until wilted. Pour the egg mixture into the pan. Top with the goatscheese pieces and the remaining Parmesan. Cover with a lid and cook for 5 min, until the edges begin to set. After 5 min, place the pan in the oven and cook, uncovered, for 10-15 min further or until fully set.
Tip!Don't have a pan that can go into the oven? Pour the mixture into an oiled baking dish and bake for 15 min.
5 Toss salad
Meanwhile, toss the rocket, and grapes (with any juices from the tray!) in a large bowl with a drizzle of oliveoil and a pinch of salt.
Once the frittata is cooked, allow it to cool slightly. Carefully remove it from the pan, by placing a large plate on it and flipping it over swiftly. Slice and divide between plates. Serve the salad alongside.
Tip!Be very careful when removing the hot pan from the oven. Wrap the handle in a tea towel while the frittata cools to stop yourself from accidentally grabbing it!