Kale, mushroom and Gorgonzola frittata
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott.
Kale, mushroom and Gorgonzola frittata
Recipe by Lucy Jessop
Creamy Gorgonzola, earthy mushrooms and leafy kale transform a simple standby frittata into a hearty dinner
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
362Kcal
Fat
28gr
Saturates
10gr
Carbs
3gr
Sugars
2gr
Fibre
4gr
Protein
25gr
Salt
1.6gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp olive oil
- 1 onion or 4 shallots, finely chopped
- a knob of butter
- 250g chestnut mushrooms, thickly sliced
- 1 tsp thyme leaves, plus a couple of small sprigs to garnish
- 1 x 200g bag curly leaf kale, woody stems discarded
- 8 large eggs
- 100g Gorgonzola piccante (or vegetarian blue cheese), broken into pieces
- salad leaves, to serve
Step by step
Get ahead
To serve cold, make up to a day ahead, cool, then chill.
- Heat ½ tablespoon olive oil in a 22cm ovenproof nonstick frying pan and gently cook the onion or shallots for 6-8 minutes until softened. Remove to a plate.
- Add the remaining oil and the butter to the pan and heat until sizzling, then fry the mushrooms over a high heat for 10 minutes until golden. Add the thyme leaves and toss with the mushrooms for a further minute. Remove from the heat.
- Preheat the grill to medium-high. Meanwhile, cook the kale in a large pan of boiling salted water for 4-5 minutes (or steam) until tender. Drain well in a colander, then leave to cool slightly before squeezing out any excess moisture. Roughly chop.
- Whisk the eggs in a jug with plenty of seasoning. Return the onion mixture 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 3-4 minutes over a low heat until the egg begins to set. Top with the Gorgonzola. Grill for 4-5 minutes, checking regularly, until the top of the frittata is set. Remove from the grill and leave to stand for a minute or two.
- Run a spatula around the edge to loosen the frittata. Slide onto a board, cut into wedges (or slice it in the pan).
