Frittata with sprout tops and gorgonzola

Good way to use up cooked vegetables such as broccoli, asparagus and greens. The cheese – whether Parmesan, pecorino or a blue cheese like gorgonzola – gives it that depth of flavour. Stilton would also fit the bill here.

Serves 4

  • 8 eggs, beaten
  • 150g cooked sprout tops or greens like Savoy cabbage, chopped – or other available veggies – chopped
  • 100g gorgonzola (or other cheese), cut into small rough 1cm pieces
  • Salt and freshly ground black pepper
  • 1tbsp olive oil
  1. Mix the vegetables with the eggs and season with salt and pepper.
  2.  Heat the olive oil in a deep non-stick egg pan or a frying pan measuring 15-20cm.
  3. Pour in the egg mixture and stir on the heat with a wooden spoon or plastic spatula until the mixture begins to set.
  4. Mix in the cheese, then stop stirring so the frittata can colour underneath.
  5. When it’s done (just browned, and firm on top) take a plate a little larger than the pan and turn it upside down on top of the pan.
  6. Invert the tortilla on to the plate and transfer on to a serving dish.
  7. Serve it hot or at room temperature with a simple salad such as rocket or tomato.
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