With the Autumn upon us, There’s no better time to enjoy a warm comforting Sunday brunch.

Caramelised onion and feta frittata. Gluten free and vegetarian


Pre heat oven to 180.c

Serving suggestion : Watercress and tomato relish

2 large red onions 1 Tbsp balsamic vinegar 1 tsp brown sugar 1 Tbsp oil 2 cups baby spinach 50g feta 1 cup grated cheese 6 eggs 2 Tbsp of milk 8 cherry tomato’s salt and pepper

Salad greens to serve

I cook my Frittata in a 25cm over proof frying pan

Slice onions and add to a low-med heat pan add the vinegar, brown sugar, salt and pepper. Slowly cook for 20mins until onions are caramelised and sticky. Remove from heat and add spinach, leave to cool. In a large bowl whisk eggs, milk, feta salt and pepper, add the onion and spinach mix.

On a medium heat have your oven proof pan, pour egg mixture into the pan top with halved cherry tomato’s and grated cheese.

Place in oven for 15 minutes or until golden brown and egg mixture has set.

Serve warm with salad greens, relish and crusty bread. @foodbychantelle