Baby Spinach and Gorgonzola Frittatas

Serves 1


2 or 3 eggs
1 cup of baby spinach
25g gorgonzola
100g porcinis
salt and pepper
olive oil
parmesan


I make my frittatas a little differently...


Put a glug of olive oil in a pan (use a pan with a metal handle as we finish the frittatas off in the oven) and saute the mushrooms and spinach with a clove of finely chopped garlic. 

Separate 1 egg and whisk the white until doubled in volume. Lightly whisk the remaining eggs and fold the white into them. This makes them extra light. Add salt, pepper and parmesan to taste.

Make sure the oil in your pan is hot. Add your egg mixture. Place under the grill (not too close as it will burn) and let it brown on top. Remove from the oven and crumble the gorgonzola over the top of the eggs to melt.

Slide slowly onto a plate. I recommend serving with sliced parma ham and a side salad of tomato, fresh basil and fennel, with an olive oil and white wine vinegar dressing.