Irish Breakfast Frittata
This recipe for Irish Breakfast Frittata is from Darina Allen’s – Ballymaloe Cookery Course.
A new year and some new resolutions
Namely this food blog – yes it’s a food blog – how dare you suggest it’s not!?! This food blog is going to have more recipes. And they shall be good recipes this year. Not that last year’s weren’t good – the few that there were.
The gluten-free lasagne really is very tasty. And anything with marshmallows and Baileys is bound to be good. If you like that sort of thing – and I do.
But to ensure that all of the recipes will be good this year – and to ensure there will be more of them – I’m going to take four recipes from four cookery books. And I’ll add one every fortnight or so.
I might intersperse them with my own little bits and piece. I do want to eat more salad. So all going according to plan (which never seems to happen, does it?) – I will be adding some of my own recipes for stuff like that. And then maybe some fun stuff like Champagne & Jelly Tots Parfait. – No, I definitely wont be making that. But maybe something…
Man, now all I can think about is how a Champagne & Jelly Tots Parfait might actually be really nice. Made with homemade Elderflower Champagne… and … well jelly tots obviously. No, no, there will be proper recipes this year.
2016 – a special year for the Republic
You know this is a pretty special year for Ireland? It’s the centenary of the Easter Rising. So let’s start this year with a recipe for an Irish Breakfast Frittata. This is from Darina Allen’s Ballymaloe Cookery Course.
The first frittata I made looks rather flat in the photos. It wasn’t quite that flat but I probably should have left it under the grill for longer. I was just hungry and it smelled really good so… In any case the taste is great. Will I make it again?
Well it’s tasty and simple to make so yes definitely I’ll be making it again.
I have made it again – just look at the first picture. I know I’m so on top of things this year! Well, that’s usually the way it is for the first two weeks anyhow…
Oh yes – the recipe
Before I get into the recipe I just want to set out one more resolution. It’s one I’m going to find very hard to stick to.
And also I’d like to set out a new meaning for a certain word – sure why not?
I came across a facebook page devoted to pointing out typos. I read through the stuff. Some of it I found a bit amusing. But mostly I read through it feeling vaguely mortified. It’s the fact that people seem to believe that people who commit the crime of misusing an apostrophe or spelling “they are” like “their” or “there” do so because they don’t know any better.
Maybe that is the case sometimes. But as a serial typo typist I can tell you that I do know better. It’s just that I don’t realise I’ve typed out my thoughts incorrectly until I read back over them – ages later, not straight after.
While I can proof-read someone else’s stuff well, often with posts like these the thoughts are still buzzing around in my head. So when I go back over it I will read what I intended to write rather than what I actually did. I know that sounds mental. It is a bit. So, it’s not ignorance it’s more like a mechanical error between my brain and fingers.
But before the recipe -the true meaning of Dord
Anyway, as I was reading through the page I came across this:-
So with my new word Dord defined I resolve to do my level best not to commit any dords in 2016.
But some of the grammatical errors I make are to add tone and texture so they’re staying.
Back to breakfast.
I used a Portbello mushroom here because it was what I had to hand but 2 – 3 normal sized mushrooms would do the job also.
- 2 rashers, fried or grilled, and sliced
- mushroom, sliced and fried in butter, salt and pepper
- 2 eggs
- 50ml whole milk
- 35g Gruyère or Cheddar cheese, grated
- 2 teaspoons chives or parsley, chopped
- salt & pepper
- Prepare the rashers and mushroom first, these must be cooked when you add them to the egg mix.
- Add the eggs, milk and a pinch of salt and pepper to the a bowl. Whisk till everything is very well blended.
- Add the grated cheese and herbs, and mix in gently. Add in the mushroom and bacon now.
- Turn on the grill. In an 8" frying pan, on a hob, melt a knob of butter. When the butter is foaming pour the egg mix in the pan.
- Scrape the cooked egg from the bottom, moving the pan a little so that the space fills with liquid. Do this 5 or 6 times and then let it cook for another minute on the hob before putting the pan under the hot grill.
- Leave under the grill until it has fluffed up and is beginning to turn golden brown on top.
Enjoy and here’s hoping it’s the start of great new year!