Clonakilty Whitepudding and Mushroom Frittata
Course: Lunch or light main Skill level: easy Serves: 4
1 x 280 g Clonakilty Whitepudding, chopped roughly
3 tbs rapeseed oil
50 g (1¾ oz) butter
400 g (14 oz) mushrooms, chopped roughly
8 large free range eggs
50 ml (2 fl oz) cream
Salt and freshly ground black pepper, to taste
To Serve: mixed green salad.
1 Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4.
2 Place the white pudding into an ovenproof 20 cm (8 in) non-stick frying pan with a deep base and cook on a medium heat until warmed through. Remove and set aside.
3 Increase the heat under the pan and coat with rapeseed oil. Add the butter and chopped mushrooms and cook until golden brown. Remove from the pan and set aside with the white pudding.
4 Crack the eggs into a large bowl and whisk with the cream. Season with salt and pepper.
5 Mix the cooked white pudding and mushrooms in the egg mixture to coat. This will ensure that the ingredients are evenly dispersed through your frittata.
6 Place the frittata mixture into the frying-pan and with a spatula move the mixture away from the bottom until it starts to set. Transfer to the pre-heated oven for 10 to 15 minutes to cook through.
7 When cooked, run a spatula around the sides to ensure your frittata will turn out.
8 Slice the frittata into portions and serve with a mixed green salad for a perfect lunch.