Frittata morbida alla robiola con olive nere e rucola


Separate the egg yolks from the whites; mix one and a half Robiola with Black Olives with the egg yolks, whisking them together.
Roughly chop the onion and rocket and add them to the Robiola mixture.
Whisk the egg whites into stiff peaks and gently fold them into the mixture, adding salt and pepper to taste.
Pour into a square baking tin lined with baking paper and bake in a preheated oven at 180° for about twenty minutes.
Cut the frittata into squares and sandwich them together with the remaining Robiola.
Serve warm or cold, decorating with a few rocket leaves.