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Fig, Gorgonzola and thyme frittata
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Toby Scott.
Fig, Gorgonzola and thyme frittata
Serves: 6
Prep time: 35 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
305Kcal
Fat
23gr
Saturates
11gr
Carbs
8gr
Sugars
7gr
Fibre
2gr
Protein
18gr
Salt
1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 tbsp olive oil
- a small knob of butter
- 2 onions, sliced
- 1 x 100g pack young leaf spinach
- 6 large eggs
- 2 tbsp thyme leaves
- sea salt
- 150g-200g Gorgonzola (or vegetarian equivalent), in small pieces
- 4-6 figs, sliced
- Taste the Difference balsamic vinegar, to drizzle
Step by step
Get ahead
Make up to 1 day ahead; cover and chill, but serve at room temperature.
- Preheat the grill and heat a large nonstick frying pan with the oil and butter.
- Gently fry the onions for 8-10 minutes until softened and golden. Put the spinach into a colander, pour over boiling water from the kettle, then squeeze dry.
- Beat the eggs in a jug with the thyme and season with sea salt and freshly ground black pepper.
- Stir the spinach into the ingredients in the pan followed by the egg mix. Cook over a medium heat for 5-8 minutes or until the eggs are nearly set.
- Dot with the cheese and arrange the figs on top, cut-side up. Finish off the frittata under the hot grill for 8-10 minutes until golden and bubbling. Serve warm or cold; drizzle with a little balsamic vinegar before eating.