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Ingredients
(Serves 1-2)
1 bunch of endive, roughly chopped
20g Gorgonzola cheese
3 eggs
3 tbsp Fountain Mustard Sauce
20g butter
Splash of extra virgin olive oil
Method
Heat a pan with a splash of extra virgin olive oil. Toss in the endive and mustard sauce and cook until the endive sweats down. Cover with a lid and set aside.
Prepare the omelette by whisking eggs together.
Heat a pan with the butter. Pour in the eggs and crumble in the Gorgonzola. Fold the edges in and roll as it cooks.
Serve with the mustard endive.
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