We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Fig, Gorgonzola and thyme frittata
Serves 6 | prep 35 mins | total time
Fig, Gorgonzola and thyme frittata
Subscribe to Sainsbury's magazine
Serves 6 | prep 35 mins | total time
Rate
Nutritional information (per serving)
Calories
305Kcal
Fat
23gr
Saturates
11gr
Carbs
8gr
Sugars
7gr
Fibre
2gr
Protein
18gr
Salt
1gr
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.