Beetroot, Caramelised Onion, Feta and Pea Frittata with Rocket, Pear and Pine Nut Salad

Steps

1. oven to 190°C.
2. Heat a drizzle of olive oil in a medium, heavy-based, fry-pan (preferably oven-proof) on low to medium heat. Cook onion for about 6 minutes until soft and just starting to caramelise. Add brown sugar and vinegar and cook a further 1–2 minutes or until thick and glossy then remove from heat. Use a spoon to spread out onion evenly in bottom of pan.
3. While onion is cooking, prepare the filling. In a large bowl whisk eggs and sour cream together until smooth (do not over-whisk). Stir through peas, thyme and salt.
4. Pour mixture into pan with onion and gently stir to evenly distribute onion. Sprinkle over feta and beetroot. Bake for 15–18 minutes or until frittata is set (centre will spring back when pressed). Allow to rest for 5 minutes in pan before cutting into wedges. If you do not have an ovenproof fry-pan, cook frittata in a greased, medium, baking dish for 20–25 minutes or until set.
5. While frittata is cooking prepare the salad. Remove core from pear and thinly slice; toss with rocket, lemon juice, olive oil and pine nuts just before serving. Season to taste with salt and pepper.
6. Divide frittata and salad between plates and serve rocket, pear and pine nut salad on the side.