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Gorgonzola Omelette with Mustard Endive

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.