I love trying new recipes, love the uncuousness of the melting Gorgonzola. I served it with a crisp salad.
1 tbsp olive oil
4 shallots finely chopped
A knob of butter
250g chestnut mushroom, thickly sliced
1 tsp thyme, plus 2 sprigs of thyme for garnish
1 x 200g bag of kale, woody stems discarded
8 large eggs
100g Gorgonzola broken into pieces
Heat 1/2 tbsp of oil in a 22cm frying pan and gently sautéed the onions for 8-10 minutes until soft. Remove to a plate.
Add the remaining oil and butter and fry the mushrooms on a high heat for 10 minutes until golden. Add the thyme, toss and cook for a further minute. Remove from heat.
Pre heat the grill to medium high. Meanwhile, cook the kale in a large pan of salted water for 4-5 minutes until tender. Drain well in a colander, leave to cool slightly before squeezing out any excess moisture. Roughly chop.
Whisk eggs in a jug with plenty of seasoning. Return the onion to the pan with the mushrooms, then add the kale. Over a medium heat, pour the egg mixture over the vegetables in the pan, stir once to mix everything together; cook for 4 minutes over a low heat until the eggs begin to set. Top with Gorgonzola. Grill for 4-5 minutes until the top of the frittata is set. Remove from grill and leave to stand for a couple of minutes before serving.