Summary
Servings:
1
Prep time:
30 minutes
Description
Sprout Tops and Gorgonzola Frittata
Ingredients
- 1 tablespoon butter
- 1 red onion
- 1 head sprout tops, finely shredded
- 3 cloves of garlic
- 6 eggs
- 1 slice of rustic white bread, crust removed
- 2 tablespoon sage, finely chopped
- 1 tablespoon olive oil
- 150g Gorgonzola cheese
Instructions
- Heat the butter in a 23cm non-stick frying pan. Cook the onion, greens and garlic for 5 minutes until wilted and golden.
- Meanwhile, beat the eggs. Tear small pieces of bread into the eggs. Add the sage and some salt and pepper and set aside for a few minutes.
- Stir the wilted green into the eggs and mix well.
- Return the pan to the heat and add the oil. Pour in half of the egg mixture and crumble over the cheese. Pour in the rest of the egg mixture.
- Cook gently for 8 minutes until the frittata is almost set. Carefully slip out onto a plate then invert back into the pan and cook for a couple of minutes more until cooked right through and golden on each side.
- Allow to stand for a minute then cut into wedges and serve.