Alive and Cooking

Gorgonzola Omelette with Mustard Endive

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(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


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.

Gorgonzola Omelette with Mustard Endive