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A Weekday Menu Recipe



Gorgonzola Frittata    Veg  HT  CD  MC  30mins


Serves 4     Hot  Cold  Vegetables  Herbs  Main Course 

1 tbsp Butter
1 tbsp Olive Oil
2 Large Onions, sliced

1 Large Potato, cut into 6mm/¼-inch dice
8 Eggs
180ml/6fl.oz. Milk
Black Pepper

1 tbsp Fresh Thyme Leaves
100g/4oz Gorgonzola Cheese, crumbled


1. Heat the butter and olive oil in a large frying pan, add the onions and potatoes and sauté over a low heat for about 10 minutes, turning from time to time.

2. Place the eggs, milk, pepper and thyme leaves in a large mixing bowl and lightly beat with a fork.

3. Once the potatoes are soft, pour the egg mixture over the top and cook over a low/medium heat for 5-8 minutes or until it is almost set.

4. Preheat the grill to hot. Sprinkle the Gorgonzola cheese evenly over the set frittata the place the frittata under the grill and cook  for 1 -2 minutes until the cheese has melted and is golden and bubbling.


Serving Suggestions :


Mixed Salad


Melon on the Rocks


More Frittata Recipes  |  More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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