Clonakilty Whitepudding And Mushroom Frittata

By Clonakilty Black Pudding

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Clonakilty Whitepudding And Mushroom Frittata

1 Picture

Persian Aubergine Frittata

Easy cheesy frittata

Ingredients

280g Clonakilty Whitepudding –roughly chopped
8 Large Free Range Eggs
400g Mushrooms – Mixed (Button
Paris Browns)
Rapeseed Oil
50g Butter
50ml Cream
Salt and Pepper

Details

Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Preheat oven to 180°C. On a medium heat place the Clonakilty Whitepudding in to a 20cm non-stick frying pan with a deep base, cook to colour and warmed through, remove and set aside for later.

Step 2

Increase the heat on the pan and coat with rapeseed oil, add butter, the chopped mixed mushrooms and cook golden brown.

Step 3

Remove the mushrooms from the pan and set aside with the Clonakilty Whitepudding.

Step 4

Crack the eggs into a large bowl and whisk with the cream, season with salt and pepper.

Step 5

Mix the cooked Clonakilty Whitepudding and mushrooms in the egg mixture to coat. This will ensure that the ingredients are evenly dispersed through your frittata.

Step 6

Place the frittata mixture into the same 20cm pan and with a spatula move the mixture away from the bottom until it starts to set, transfer to the preheated oven for 10-15 minutes to cook through.

Step 7

Run a spatula around the sides to ensure your frittata will turn out. Slice the frittata into portions and serve with a mixed green salad for a perfect lunch or brunch!