Sprout Tops and Gorgonzola Frittata

|Sprout Tops and Gorgonzola Frittata|red onion sprout tops|1 tablespoon butter1 red onion1 head sprout tops finely shredded3 cloves of garlic6 eggs1 slice of rustic white bread crust removed2 tablespoon sage finely chopped1 tablespoon olive oil150g Gorgonzola cheese|Heat the butter in a 23cm non-stick frying pan. Cook the onion greens and garlic for 5 minutes until wilted and golden.Meanwhile beat the eggs. Tear small pieces of bread into the eggs. Add the sage and some salt and pepper and set aside for a few minutes.Stir the wilted green into the eggs and mix well.Return the pan to the heat and add the oil. Pour in half of the egg mixture and crumble over the cheese. Pour in the rest of the egg mixture.Cook gently for 8 minutes until the frittata is almost set. Carefully slip out onto a plate then invert back into the pan and cook for a couple of minutes more until cooked right through and golden on each side.Allow to stand for a minute then cut into wedges and serve.|30.00 minutes|1|https://www.shillingfordorganics.co.uk/recipes/2017/06/sprout-tops-gorgonzola-fr...