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.
