Greek Polenta Frittata
Ingredients
- 15 g butter
- 1 large red onion, finely sliced
- 450 mL vegetable stock
- 100 g quick-cook/one-minute polenta
- 6 medium eggs, lightly beaten
- 200 g cherry tomatoes, halved
- 50 g pitted black olives, halved
- 50 g feta, crumbled
- small handful mint leaves, roughly chopped
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