Frittata with Gorgonzola, Walnuts, and Onion
Ingredients
Method
Finely chop the walnuts. In a bowl, beat the eggs with the chopped walnuts and a pinch of salt.
Sauté the onion in a non-stick pan with the extra virgin olive oil until lightly golden. Pour the egg mixture into the pan with the sautéed onion.
- Distribute the gorgonzola in chunks over the frittata. Cover with a lid and cook over medium-low heat without flipping, for about 5-10 minutes, until the frittata puffs up and the cheese melts inside. Serve hot, with a soft and aromatic centre.
