
Clodagh McKenna
from
Good Food Live
Clodagh McKenna combines Irish farmhouse cheeses with free-range eggs to make an Italian-style omelette, served with tomato pesto
Clodagh McKenna combines Irish farmhouse cheeses with free-range eggs to make an Italian-style omelette, served with tomato pesto
West Cork cheese frittata served with sun-dried tomato sauce
Method
2. Beat the eggs in a large bowl and season with salt and freshly ground pepper.
3. Melt the butter in a heavy-based, non-stick frying pan, make sure that the butter glazes all the pan.
4. Add the beaten eggs to the pan and turn down the heat as low as it will go. Layer the Durrus, Coolea and Millens cheese on the egg mixture and cook gently, without stirring, for 2 minutes at which point the top should still be runny.
5. Meanwhile, preheat the grill. Place the frittata under the hot grill until the top sets.
6. Slide a knife under the frittata and tip gently on to a plate. Drizzle some sun-dried tomato pesto on top. Slice into wedges and serve hot or cold.
Prep:
15 min
Cook: 10 min
Cook: 10 min
Ingredients
6 free-range eggsSalt, and freshly ground pepper
knob of Butter
150g Durrus cheese, diced
150g Coolea cheese, diced
150g Milleens cheese, diced
dressed salad leaves, to serve
For the sun-dried tomato pesto:
100g Sun-dried tomatoes, chopped2 garlic clove, chopped
75g Desmond cheese, grated
30g Pine kernels
100ml extra virgin olive oil
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