I have to admit that I am addicted to gorgonzola cheese right now. It’s a bit of a change for me because I’ve never been much of a fan of blue cheeses, but I just can’t get enough of it. I’ve posted a few recipes using it, and I’ve also been adding it to a lot of salads.
So, naturally, I decided to add it to one of my favorite quick and easy dishes to make a spinach gorgonzola frittata. I make a lot of frittatas this time of the year because I love the versatiilty. They are a great way to use up the odds and ends of veggies that are left in my fridge from our CSA share each week. Plus, they are high in protein and relatively healthy, which is always a plus! The fact that I can throw together a frittata in just a few minutes doesn’t hurt, either.
Spinach Gorgonzola Frittata
- 3-4 spring onions, chopped (about 1/3 cup)
- 1/2 red bell pepper (about 2/3 cup)
- 2 cloves garlic, minced
- 2 ounces spinach, roughly chopped
- 2 eggs + 2 egg whites
- 1/4 cup crumbled gorgonzola cheese + additional to sprinkle on top
- 1/4 cup milk
- Kosher salt
- Freshly ground pepper
- Tomato slices
- Fresh herbs (I used basil)
Spray a small (about 10-inch) non-stick skillet with cooking spray. Cook the spring onions, bell pepper, and garlic in the skillet over medium heat until tender. Add the spinach and wilt into the vegetable mixture.
Meanwhile, whisk together the eggs, egg whites, gorgonzola cheese, and milk in a small mixing bowl. Season with salt and pepper.
Pour the egg mixture into the skillet and stir quickly to spread evenly in the skillet. Reduce the heat to medium-low and cover. Cook covered for about 6-8 minutes.
Uncover and top with the tomato slices. Sprinkle some additional gorgonzola cheese on the top. Broil for an additional 5 minutes until the top is set and the cheese is golden.
Serve immediately garnished with chopped herbs.