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Mango chutney onion frittata

Mango chutney onion frittata in a pan

Mango chutney onion frittata

Name: Mango chutney onion frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 3 tbsp olive oil; 4 onions thinly sliced; 1 tbsp mango chutney; 6 eggs; 70g feta crumbled; 50ml double cream

Chetna Makan

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4 out of 5.4 ratingsRate

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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

Gluten-free

Vegetarian

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For five-ingredient recipes, storecupboard items like oil, salt and pepper are not included.

Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
4 onions

thinly sliced
1 tbsp mango chutney
6 eggs
70g feta

crumbled
50ml double cream

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Nutrition: Per serving

kcal685
fat51g
saturates19g
carbs24g
sugars20g
fibre6g

high
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.

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A star rating of 4 out of 5.4 ratings

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