• Light Meals
  • Vegetarian

Focaccia and gorgonzola fritatta, served with asparagus, rocket and toasted walnut salad

Ingredients

5 deli focaccias, torn into pieces

For the frittata
50g butter
1 tbsp olive oil
100g tenderstem broccoli, split lengthways, blanched and then refreshed in ice cold water and drained
5 free range eggs
175g Gorgonzola cheese

For the salad
1 tbsp balsamic vinegar
2 tbsp olive oil
75g walnuts, toasted
125g asparagus, blanched, refreshed in ice cold water and drained
100g rocket leaves

Process

Preheat the grill. Heat the butter and oil in a medium sized non-stick frying pan. Once the butter has melted add the Focaccia pieces and fry until golden and crispy.

Break the eggs into a bowl with a good pinch of salt and pepper and whisk together.

Add the broccoli to the pan and stir until well distributed. Pour over the egg mix and cook for 2-3 minutes. Crumble over the Gorgonzola then place the pan under the grill for 2-3 minutes until the frittata is just set, golden and bubbling.

For the salad, mix the balsamic and oil together with a good pinch of salt and pepper. Add the rest of the ingredients and gently mix together until coated in the dressing.

To serve, cut the frittata into quarters and arrange on a serving dish with the salad.

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Deli focaccia original